Peach Gazpacho

Peach gazpacho

Peach Gazpacho

  • Serves: 4
  • Prep Time:
  • PRINT Print This Recipe


  • 6 to 8 large basil leaves
  • 1 small clove garlic
  • ¼ small red onion
  • ½ seedless cucumber
  • 1 medium red bell pepper, seeds and stem removed
  • 2 medium tomatoes, cored, quartered
  • 2 medium ripe peaches, pitted, quartered
  • Small pinch of crushed red pepper flakes
  • 1 to 2 large pinches fine sea salt
  • Ice cubes, optional
  • Sunflower sprouts, olive oil, diced avocado, pumpkin seeds, for garnish, optional


  1. Place basil, garlic, onion, cucumber, bell pepper, tomatoes, peaches, red pepper flakes and salt in a high-powered blender; puree until smooth.
  2. If serving immediately, toss in a few ice cubes and blend again.
  3. Taste and season with additional salt, if desired.
  4. For best results, transfer to a container, cover and refrigerate overnight.
  5. When ready to serve, divide among 4 bowls and top with any garnishes.