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!
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.
- 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
- Wash and dry the peaches. Set them aside for the moment.
- 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.
- 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.
- Peel the garlic cloves and chop them roughly. Add them to the food processor.
- Add the canned chipotle and the adobo sauce to the food processor.
- 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.
- Pulse the food processor until the garlic cloves and jalapeño are cut into fine pieces.
- 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.
- 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.
- 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).
- Serve and enjoy. No garnish is necessary, but see Notes for some ideas.
- 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.
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:
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
John, this looks fabulous! And I always love the musical dialogues with Mrs K R!
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.
Hi Jean, don't you love the color of this? And it tastes better than it looks -- truly terrific stuff. :-) Thanks for the commetn.
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.
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.
I love summer stone fruits, and am a soup person...this is a perfect summer treat, John.
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.
Hi Anu, aren't peaches good? And terrific in this dish! Thanks for the comment.
Hi Angie, summer stone fruit is the best! :-) Thanks for the comment.
Hi Cheri, those endings are fun to write! Very true to life, too. :-) Thanks for the comment.
So perfect for this hot summer... I have always been a fan of the combo fruit and spicy pepper.
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.
Hi Denise, yup, we're big fans of fruit and spicy too! Great combo of flavors. :-) Thanks for the comment.
Hi Evelyne, you'll like this! Excellent flavor. :-) Thanks for the comment.
My peach tree literally produced about 1000 peaches this year so this is very timely!
You had me at peaches! Now if I could just find some good ones. :)
Yum...this is a great idea for peaches! Love the flavor mix :)
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 :)
Hi Anonymous, lucky you! You'll enjoy this. :-) Thanks for the comment.
Hi Pamela, we've got really good local ones at the moment -- we're lucky. Thanks for the comment.
Hi Pat, isn't this an interesting recipe? So good! Thanks for the comment.
Hi Tricia, sorry about that song thing. :-) Thanks for the comment.
Great idea -- other than using almonds I wonder what Gazpacho was before Columbus discovered America (and tomatoes)!
best... mae at maefood.blogspot.com
Hi Mae, good question! No idea, but I like the kinds we have now. :-) Thanks for the comment.
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!
Hi Liz, watermelon gazpacho is pretty good too! Thanks for the comment.
Wow, John, what an amazingly interesting recipe! Bookmarking for summer. Many thanks,
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!
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
Hi Liz, isn't this fun? And really good! :-) Thanks for the comment.
Hi Kelse, this IS summer perfection! And sorry abut the Doors. :-) Thanks for the comment.
Hi Merryn, peaches + spicy = delish! Thanks for the comment.
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.)
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.
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!
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!
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.
Hi Abbe, LOL re Jim/John. :-) You'll like this, I think -- super flavor. Bet Manservant will ask for seconds! Thanks for the comment.
Hi Fran, peaches really combine well with chile heat -- such good flavor. Thanks for the comment.
Hi Bobbi, love peaches so ripe that the juice runs down your arm! Thanks for the comment.
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! :)
Hi Anne, this is really good -- you'll like. :-) Thanks for the comment.
Spicy Peaches! WHAT A COMBO! Sounds weirdly intriguing!
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.
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!
Hi GiGi, we prefer to think of it as intriguingly weird. :D Thanks for the comment.
Hi Carol, it's a GREAT combo of flavors. Really good. :-) Thanks for the comment.
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.
Sounds like a delicious combination!
Hi Chris, it is, it is. :-) Thanks for the comment.
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.
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.
Really like the sound of the peaches in this soup, a great idea to use them in a savoury way!
Hi Caroline, peaches make a great addition to savory dishes. Their flavor just seems to work. :-) Thanks for the comment.
I see what you did doors. :)
Peaches in any form is yum to me.
Hi Madonna, :-) Can't. Resist. Peaches. :-) Thanks for the comment.
Gazpacho can be a bit of an acquired taste, but this seems much more welcoming and user friendly. Can't wait to try it!
Hi Laura, if you like spicy -- and peaches, of course -- this is definitely user friendly. :-) Thanks for the comment.
Love recipes were exactness is not key and you can throw in whatever you want (or have on hand).
Hi Debra, I'm with you on liking recpes where exactness isn't critical. Much easier that way. :-) Thanks for the comment.
Sweet with heat! I am loving that combo. And I never turn down anything made with my favorite fresh summer peaches. ;)
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.
What a perfect summer treat this would make.
Hi Emma, it's a good one. :-) Thanks for the comment.
OH, this looks interesting. I'd love to give it a try.
Hi Amalia, we had this for dinner again tonight -- really good stuff. :-) Thanks for the comment.
I am not a fan of gazpacho but this is quite different, definitely the one that I will easily enjoy
Hi Raymund, this is rather different, isn't it? And really good! Thanks for the comment.
I love the summer peaches right now. A great way to use them. Delicious!
Hi Dawn, we can't get enough of peach season! Thanks for the comment.
Peaches... We love peaches but never thought to make a soup out of it!!! Lovely recipe.
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.
Looks good, John! Those are some flavors I would've never considered combining but the gazpacho sounds delicious with peaches. Thanks for sharing!
Hi Pam, peaches work really well in gazpacho -- a very nice soup. Thanks for the comment.
This is such a creative idea and really perfect soup for this time of year!
Hi Amy, we love this recipe! Made it again for a dinner this weekend. :-) Thanks for the comment.
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!
Hi Marcelle, you can never go wrong when you roast peaches! Thanks for the comment.
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 :)
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.
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