Wednesday, August 9, 2017

Peach and Chipotle Gazpacho

Peach and Chipotle Gazpacho

This zesty, refreshing vegan starter tames summer heat

The dog days of summer are here in our part of the world. So let’s cool off with gazpacho, shall we?

This peachy version combines sweet summer fruit with savory cukes and bell peppers, then lets them romp in chipotle fire.

Make this soup ahead of time and pop it into the fridge. Then – chill out!


Peach and Chipotle Gazpacho


Recipe: Peach and Chipotle Gazpacho

Traditional gazpacho contains tomatoes, of course. But sometimes we like to replace them with other veggies – or even with fruit, as we do here.

For traditional Gazpacho, we tend to dice most (or all) the veggies to create a chunkier texture. In this dish, we purée most (though not all) of the ingredients for a smoother, creamier soup.

Exact quantities aren’t critical for this recipe. You can even leave out ingredients, or add new ones. If something sounds good to you, it probably will be.

This dish takes 20 to 30 minutes to put together. Then it needs to chill for at least an hour in the refrigerator before serving (2 to 3 hours is better).

This recipe yields 6 to 8 servings. Leftovers keep well for 2 or 3 days if refrigerated in an airtight container.

Ingredients
  • 2 to 2½ pounds fresh peaches
  • 1 cucumber
  • 1 red bell pepper
  • 2 garlic cloves (or to taste)
  • 1 whole chipotle pepper (we used canned – see Notes)
  • 1 to 2 teaspoons adobo sauce from the chipotle can
  • 1 jalapeño pepper (optional)
  • 2 to 4 tablespoons cider vinegar (to taste)
  • 1 to 2 tablespoons extra-virgin olive oil (to taste)
  • ¼ to ½ cup water (to taste)
  • salt to taste
Procedure
  1. Wash and dry the peaches. Set them aside for the moment.
  2. Peel the cucumber. Cut it in half lengthwise, then use a teaspoon to scoop out the seeds. Cut one half of the cucumber into small dice (¼ inch or a bit larger) and place the pieces in a medium-size bowl. Cut the other half of the cucumber into rough chunks, and add them to the bowl of a food processor.
  3. Wash the red bell pepper, then stem and core it. Cut the bell pepper into small dice (¼ inch or a bit larger). Add the pieces to the mixing bowl containing the cukes.
  4. Peel the garlic cloves and chop them roughly. Add them to the food processor.
  5. Add the canned chipotle and the adobo sauce to the food processor.
  6. If using jalapeño peppers: Wash and stem them, then cut them in half lengthwise. Use a teaspoon to scoop out the ribs and seeds (be careful; the oil on these is hot, so keep fingers away from your eyes). Chop the peppers roughly and add them to the food processor. Then wash your hands with soup and water to remove the hot jalapeño oil from your skin.
  7. Pulse the food processor until the garlic cloves and jalapeño are cut into fine pieces.
  8. Cut the peaches into halves and remove the pits. Chop about a quarter of the peaches into dice of ½ inch (or a bit less). Add the pieces to the mixing bowl containing the cukes and bell peppers. Chop the rest of the peaches into chunks of an inch, then add them to the food processor. Pulse until the mixture is puréed.
  9. Add the contents of the food processor to the mixing bowl containing the cukes. Stir the contents together. Add cider vinegar and extra-virgin olive oil to taste. Add enough water to thin the soup to the consistency you prefer.
  10. Add salt to taste (probably 1 teaspoon kosher salt – see Notes). Cover the bowl with shrink wrap and refrigerate the soup for at least an hour (2 to 3 hours is better). 
  11. Serve and enjoy. No garnish is necessary, but see Notes for some ideas.
Peach and Chipotle Gazpacho

Notes
  • We like to garnish this soup with a slice or two of jalapeño pepper (either green or red). You could also chop some cilantro and sprinkle it on. Or use some chopped green onions.
  • Should you peel the peaches? We didn’t, and don’t think it’s necessary. But if you want to, here’s the easiest way: Bring a couple of quarts of water to a simmer. Cut an X into the bottom of each peach. Add the peaches to the hot water and let them sit for 10 seconds or so. Remove the peaches from the water, and their skins should come right off.
  • If your peaches aren’t fully ripe, you can roast or grill them to enhance their flavor. See our Roast Peach Salad for the method. 
  • You can vary the amount of cider vinegar and olive oil called for in the recipe. We like more rather than less, but you may disagree.
  • When serving the soup, you may want to top each bowl with a “float” of extra-virgin olive oil (maybe a teaspoon). It adds some nice flavor.
  • BTW, you could substitute balsamic for cider vinegar.
  • We use kosher salt in cooking. Kosher salt has larger crystals than regular table salt, so it’s less salty by volume. If using regular table salt, use about half as much as we suggest. But, as always, season to your taste, not ours.
  • Chipotles are smoke-dried jalapeño peppers. They’re spicy, but not over-the-top hot. You can buy them dried, but we prefer to use the canned version.
  • In the US, canned chipotle chilies tend to be sold in 7-ounce containers. The adobo sauce they’re packed in has a tangy vinegar flavor.
  • What to do with the leftover chipotle peppers (you’ll be using only part of the can for this recipe)? We place the rest of them in a small airtight container and store them in the refrigerator. They’ll keep for weeks. You can also freeze them.
  • Chipotle adds some nice ping to this dish. We’re big fans of ping, so we always add jalapeño pepper, too. Omit the jalapeño if you think that would be too spicy.
  • If the soup isn’t spicy enough, you can always add hot sauce (like Tabasco) at table.
Peach and Chipotle Gazpacho

Walking into Doors

“Love the chipotle/jalapeño heat,” said Mrs. Kitchen Riffs. “Light my fire!”

“Yup, the time to hesitate is through,” I said. “We need more spice in our life!”

“You know that it would be untrue,” said Mrs K R. “If I said I didn’t like this dish.”

“I know that you would be a liar!” I said.

“Do we need an organ solo here?” asked Mrs K R. “Too bad we don’t have one in the house.”

“Of course, with my playing, the kitchen might become a funeral pyre,” I said.

 “Well, no time to wallow in the mire,” said Mrs K R. “How about seconds?”

You may also enjoy reading about:
Gazpacho
Roast Peach Salad
Strawberry-Chipotle Soup with Mint
Hungarian-Style Cold Cherry Soup
Chilled Cucumber Soup with Yogurt and Dill
Soup au Pistou
Summer Pea Soup with Mint
Or check out the index for more recipes

80 comments:

Jean | DelightfulRepast.com said...

John, this looks fabulous! And I always love the musical dialogues with Mrs K R!

Gerlinde de Broekert said...

What an interesting twist on gazpacho, I love it. I put each of my leftover chipotle peppers with some sauce in a small plastic bag and freeze them. This way I have no waste when I defrost them.

Kitchen Riffs said...

Hi Jean, don't you love the color of this? And it tastes better than it looks -- truly terrific stuff. :-) Thanks for the commetn.

Kitchen Riffs said...

Hi Gerlinde, we go through leftover chipotles quickly enough that we usually use the refrigerator method. But freezing them makes SO much sense. Thanks for the comment.

Anu - My Ginger Garlic Kitchen said...

Wow! This gazpacho looks so delicious, John. I am peach lover so I am absolutely lovung this twist. Can't wait to try this. YUM.

Angie Schneider said...

I love summer stone fruits, and am a soup person...this is a perfect summer treat, John.

Cheri Savory Spoon said...

Can't get enough of the summer peaches right now they are perfect and what a wonderful way to enjoy them. Also enjoy your fun banter with Mrs. K....have a great week.

Kitchen Riffs said...

Hi Anu, aren't peaches good? And terrific in this dish! Thanks for the comment.

Kitchen Riffs said...

Hi Angie, summer stone fruit is the best! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Cheri, those endings are fun to write! Very true to life, too. :-) Thanks for the comment.

Denise Browning said...

So perfect for this hot summer... I have always been a fan of the combo fruit and spicy pepper.

Evelyne CulturEatz said...

OMG this looks so amazing and that is a lot of peaches! I will defintely try this one. Chilled soups are awesome for summer. it is fun to play with other things than tomatoes for gaspacho.

Kitchen Riffs said...

Hi Denise, yup, we're big fans of fruit and spicy too! Great combo of flavors. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Evelyne, you'll like this! Excellent flavor. :-) Thanks for the comment.

Anonymous said...

My peach tree literally produced about 1000 peaches this year so this is very timely!

mymansbelly said...

You had me at peaches! Now if I could just find some good ones. :)

savorthebestcooks@gmail.com said...

Yum...this is a great idea for peaches! Love the flavor mix :)

Tricia Buice said...

I'm going to be humming that song all day - and wishing I had a bowl of this luscious soup. How refreshing - bring on the heat - in the soup of course :)

Kitchen Riffs said...

Hi Anonymous, lucky you! You'll enjoy this. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Pamela, we've got really good local ones at the moment -- we're lucky. Thanks for the comment.

Kitchen Riffs said...

Hi Pat, isn't this an interesting recipe? So good! Thanks for the comment.

Kitchen Riffs said...

Hi Tricia, sorry about that song thing. :-) Thanks for the comment.

Mae Travels said...

Great idea -- other than using almonds I wonder what Gazpacho was before Columbus discovered America (and tomatoes)!

best... mae at maefood.blogspot.com

Kitchen Riffs said...

Hi Mae, good question! No idea, but I like the kinds we have now. :-) Thanks for the comment.

Liz Berg said...

I adore both gazpacho and peaches so I'd be an instant fan of your soup. I've made watermelon gazpacho, but peach sounds even better!

Kitchen Riffs said...

Hi Liz, watermelon gazpacho is pretty good too! Thanks for the comment.

Liz (Good Things) said...

Wow, John, what an amazingly interesting recipe! Bookmarking for summer. Many thanks,

Kelsie | the itsy-bitsy kitchen said...

And now I have The Doors stuck in my head--definitely preferable to Lady Gaga, who was stuck in there before :). This gazpacho sounds magnificent! I never would have thought to include peaches but this sounds like summer perfection. Have a great rest of your week!

Merryn said...

What a stunning variation to a traditional gazpacho. This looks delightful and the jalapenos will give it a gorgeous kick, perfect for hot summer days :D

Kitchen Riffs said...

Hi Liz, isn't this fun? And really good! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Kelse, this IS summer perfection! And sorry abut the Doors. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Merryn, peaches + spicy = delish! Thanks for the comment.

Deb|EastofEdenCooking said...

I wish peach season lasted all year! Especially with this lush, savory gazpacho! (Love how you wove in Light My Fire, the Doors music never fades away.)

Kitchen Riffs said...

Hi Deb, wouldn't it be terrific if it was always peach season? Won't be so special, though, if that was the case. Thanks for the comment.

Abbe@This is How I Cook said...

This is peachy keen! Love this version of gazpacho-well I think I do-can't wait to try it. Peaches are for sure the best part of summer! Thanks Jim. I mean John!

Fran @ Gday Souffle said...

Ah, another throwback to the 60s (the song, not the recipe)! I like the addition of the peach- it helps to round out the jalapeno pepper taste!

HWC Magazine said...

Little sweet and a little bit spicy. Just love your flavor combo John! The little acidity I am sure just makes this soup pop. We are loving the stone fruit season withe peaches so juicy that they run down your arm when you bite into them.

Kitchen Riffs said...

Hi Abbe, LOL re Jim/John. :-) You'll like this, I think -- super flavor. Bet Manservant will ask for seconds! Thanks for the comment.

Kitchen Riffs said...

Hi Fran, peaches really combine well with chile heat -- such good flavor. Thanks for the comment.

Kitchen Riffs said...

Hi Bobbi, love peaches so ripe that the juice runs down your arm! Thanks for the comment.

Anne@ASaladForAllSeasons said...

Wow John! I love gazpacho. But I REALLY love unique gazpacho recipes. And I've never tried one with peaches. Such a fantastic idea! Sweet and spicy is just how I like it! :)

Kitchen Riffs said...

Hi Anne, this is really good -- you'll like. :-) Thanks for the comment.

GiGi Eats Celebrities said...

Spicy Peaches! WHAT A COMBO! Sounds weirdly intriguing!

Carol at Wild Goose Mama said...

I can remember the fist time I ever tasted a cold soup. It was in the Camlin Hotel in Seattle. Strawberry cold soup----I had never heard of such a thing as cold soup. I loved it. A couple of years later I had cold cucumber soup. I became a believer. Delish. This one is DELIGHTFUL. Dang I love the juxtaposition of the delicateness of the peaches with the punch of the chipotle. Sounds like a bad marriage, but NOT.

mjskit said...

OOOOOOO...this looks SO good! What is it about peaches that make them go well with spicy? Love the added chipotle and especially love the replacement of tomatoes with peaches in a gazpacho. Lots of great local peaches this year to give this a try. Thanks John!

Kitchen Riffs said...

Hi GiGi, we prefer to think of it as intriguingly weird. :D Thanks for the comment.

Kitchen Riffs said...

Hi Carol, it's a GREAT combo of flavors. Really good. :-) Thanks for the comment.

Kitchen Riffs said...

Hi MJ, peaches and spicy really are wonderful together! I think you'll like this -- one of the best dishes we've made this year. :-) Thanks for the comment.

Chris Scheuer said...

Sounds like a delicious combination!

Kitchen Riffs said...

Hi Chris, it is, it is. :-) Thanks for the comment.

mimi rippee said...

Interesting. I love peaches and chipotle - i make a killer peach salsa. I'm going to have to look at the recipe a little closer. Interesting.

Kitchen Riffs said...

Hi Mimi, we've got a really good peach salsa on the blog, too (check the Index). Gazpacho is really similar to salsa, don't you think? Obviously has a lot more liquid to it! Otherwise it wouldn't be soup. :-) Thanks for the comment.

All That I'm Eating said...

Really like the sound of the peaches in this soup, a great idea to use them in a savoury way!

Kitchen Riffs said...

Hi Caroline, peaches make a great addition to savory dishes. Their flavor just seems to work. :-) Thanks for the comment.

Madonna/aka/Ms Lemon of Make Mine Lemon said...

I see what you did doors. :)

Peaches in any form is yum to me.

Kitchen Riffs said...

Hi Madonna, :-) Can't. Resist. Peaches. :-) Thanks for the comment.

laura dembowski said...

Gazpacho can be a bit of an acquired taste, but this seems much more welcoming and user friendly. Can't wait to try it!

Kitchen Riffs said...

Hi Laura, if you like spicy -- and peaches, of course -- this is definitely user friendly. :-) Thanks for the comment.

Debra Eliotseats said...

Love recipes were exactness is not key and you can throw in whatever you want (or have on hand).

Kitchen Riffs said...

Hi Debra, I'm with you on liking recpes where exactness isn't critical. Much easier that way. :-) Thanks for the comment.

Food Gal said...

Sweet with heat! I am loving that combo. And I never turn down anything made with my favorite fresh summer peaches. ;)

Kitchen Riffs said...

Hi Carolyn, we're loving all the peaches we're getting this year! This is such a good recipe -- having it again this weekend. :-) Thanks for the comment.

Emma - Bake Then Eat said...

What a perfect summer treat this would make.

Kitchen Riffs said...

Hi Emma, it's a good one. :-) Thanks for the comment.

handmade by amalia said...

OH, this looks interesting. I'd love to give it a try.
Amalia
xo

Kitchen Riffs said...

Hi Amalia, we had this for dinner again tonight -- really good stuff. :-) Thanks for the comment.

Raymund said...

I am not a fan of gazpacho but this is quite different, definitely the one that I will easily enjoy

Kitchen Riffs said...

Hi Raymund, this is rather different, isn't it? And really good! Thanks for the comment.

Dawn Yucuis said...

I love the summer peaches right now. A great way to use them. Delicious!

Kitchen Riffs said...

Hi Dawn, we can't get enough of peach season! Thanks for the comment.

Amira said...

Peaches... We love peaches but never thought to make a soup out of it!!! Lovely recipe.

Kitchen Riffs said...

Hi Amira, we don't often make fruit soups, but when we do always wonder why we don't do more of them! Thanks for the comment.

Pam said...

Looks good, John! Those are some flavors I would've never considered combining but the gazpacho sounds delicious with peaches. Thanks for sharing!

Kitchen Riffs said...

Hi Pam, peaches work really well in gazpacho -- a very nice soup. Thanks for the comment.

Amy (Savory Moments) said...

This is such a creative idea and really perfect soup for this time of year!

Kitchen Riffs said...

Hi Amy, we love this recipe! Made it again for a dinner this weekend. :-) Thanks for the comment.

Marcelle @ A Little Fish in the Kitchen said...

This is a beautiful summer soup, John! It sounds like this dish will have plenty of flavor already, but I love your suggestion in the notes to roast the peaches. Sounds delicious!

Kitchen Riffs said...

Hi Marcelle, you can never go wrong when you roast peaches! Thanks for the comment.

Yi @ YiReservation said...

I am a fan of gazpacho, especially during summer months. I've never had the version with peaches but I already love the sound of it. Wondering if I can use frozen peach to make the soup? I went peach picking a few weeks ago and have a few pounds of frozen peaches sitting in the fridge wanting for me to rescue them :)

Kitchen Riffs said...

Hi Yi, fruit gazpacho is good stuff! And a nice change. I've not made this with frozen peaches, but I'll bet it'd work. Let me know how it turns out! :-) Thanks for the comment.