Peach-Cucumber Gazpacho


This recipe is great for summer and early autumn! Go to your local co-op or farmer’s market and see if you can pick up some of the ingredients. The fresher the ingredients the tastier your food. And remember, food is medicine. Enjoy!

Yields 4 cups Serves 4-6

1/2 cup water 6 tree-ripened peaches (about 2 1/2 lbs), peeled, halved, pitted & cut into chunks 1/2 medium English cucumber, peeled, seeded, and cut into chunks 1 small garlic clove, minced 1 tbsp champagne vinegar, plus more to taste 2 tbsp extra virgin olive oil, plus more for drizzling 2 tbsp coarsely chopped fresh flat leaf parsley or cilantro coarse salt & freshly ground black pepper

Garnish: diced red bell pepper & diced avocado

In a food processor, pulse: water, peaches, cucumbers, garlic, vinegar, olive oil, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours.

Season with vinegar, salt and pepper (to taste). Stir in parsley or cilantro. Garnish with diced bell pepper, and diced avocado, and finish with drizzle of olive oil.

Chef’s Note: Gazpacho (without herbs) can be refrigerated overnight.

Recipe by Rachel Safran – Metro Chef, Las Vegas. Found on


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