Peach Gazpacho

  • serves 4
Ricardo Larrivée
Ricardo Larrivée Ricardo and Friends

A cold soup from Ricardo that's both sweet and savoury, and also perfect for summer.

59 Ratings
Directions for: Peach Gazpacho


6 blanched peach halves

1 English cucumber, peeled and seeded

1 yellow bell pepper, cored

1 yellow tomato, seeded and cubed

1 small onion, cubed

1 small clove garlic, chopped

2 ½ cup water

2 Tbsp olive oil

2 Tbsp lemon juice

1 pinch Salt and pepper


1. Cut 5 peach halves into cubes and dice 1 peach half. Set aside.

2. Cut 3/4 of the cucumber into cubes and dice the rest finely. Set aside.

3. Cut 3/4 of the bell pepper into squares and dice the rest finely. Set aside.

4. In a blender, purée all ingredients except the diced fruit and vegetables. Add a small amount of water if necessary. Season with salt and pepper. Add the diced fruit and vegetables. Refrigerate for at least 1 hour.

See more: Fruit, Italian, Appetizer, Mother's Day, Summer, Spring, No-Cook, Picnic, Barbeque, Soup

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