Grilled Peach Gazpacho

Main Ingredient
Recipe Seasonality
  • 2 tablespoons shallot, chopped 
  • 1-1/2 tablespoons sherry vinegar 
  • 1 pound tomatoes
  • 1 pound peaches
  • 1/3 cup almonds
  • 1/2 cup Japanese cucumber
  • 1 cup croutons
  • Tapatío hot sauce or smoked paprika to taste 
  • 1/2 cup piquillo peppers and more for garnish
  • 15 - 20 small basil leaves for garnish  
  • 1/4 to 1/2 cup water
  • 2 tablespoons olive oil  
  • Black pepper and kosher salt to taste

Chop shallots and let them sit in 1-1/2 tablespoons sherry vinegar for at least 5 minutes.  Peel and chop tomatoes.  Cut peaches in half, remove the pit, and grill for 5 minutes. Cool, peel, and chop. Toast almonds. Peel and chop Japanese cucumber. Remove seeds and chop piquillo peppers. For garnish, reserve a small amount of almonds, peaches, tomatoes, peppers, and croutons.      

Purée tomatoes, cucumbers, almonds, croutons, peppers, peaches, shallots, olive oil, 1 tablespoon of vinegar, salt, and pepper in a blender until smooth. Force liquids through a medium-mesh sieve and into a large bowl, discarding solids. Stir in water to desired consistency. 

Chill the mixture in the refrigerator for 2-3 hours to allow the flavors to marry. Serve in a chilled bowl and garnish with basil, chopped almonds, chopped peaches, chopped peppers, croutons, and droplets of olive oil.

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