Staci Valentine / Ten Speed Press

Early summer peaches work best in peach gazpacho

Recipe: Peach gazpacho

Published: Tuesday, Jun. 11, 2013 - 12:00 am | Page 1D
Last Modified: Wednesday, Jun. 12, 2013 - 7:05 am

Makes about 6 cups;

serves 6 to 8

Nikiko Masumoto developed this recipe, a peachy version of the Spanish classic. It's a great use of soft peaches. From "The Perfect Peach" by David Mas, Marcy and Nikiko Masumoto.


6 soft to gushy peaches (about 2 1/2 pounds), peeled, pitted and quartered

1/2 cucumber, peeled, seeded and cut into chunks

1 small clove garlic, minced

1 tablespoon champagne vinegar or golden balsamic vinegar

2 tablespoons extra-virgin olive oil, plus more for drizzling

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

1/2 to 3/4 cup water

2 tablespoons coarsely chopped fresh cilantro or flat-leaf parsley

Red bell pepper slices and avocado slices, for garnish (optional)


In a food processor, combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper and 1/2 cup water and pulse until coarsely puréed. Thin with the remaining 1/4 cup water if needed for a good consistency. Transfer to a bowl, cover and refrigerate for at least 2 hours to chill thoroughly.

Just before serving, taste and adjust the seasoning with more vinegar, salt and pepper if needed. Stir in the cilantro. Ladle into bowls, drizzle each serving with a little oil, and garnish with the bell pepper and avocado. Serve at once.

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