Peach Gazpacho

Recipe and Photograph by Beau Gustafson


A successful trip to the Pepper Place Saturday Market yielded almost everything for this summertime soup. Make sure your peaches are nice and fresh—If you can smell them when you pick them up, they should be good.


What's FreshIngredients:

4 pounds peaches, washed, pitted, with skin on (Burnette Farms)

3 torpedo red onions, coarsely chopped (Habersham Farms)

4 cloves of garlic, chopped (Habersham farms)

½ cup loosely packed fresh mint (Jones Valley Teaching Farm)

2 cups torn day-old white bread (crusty, artisan bread is ideal)

2 heirloom green peppers (Hamm Farms)

¾ cup champagne wine vinegar

1 teaspoon sea salt

1 cup extra virgin olive oil

chives, fresh tarragon, and croutons for garnish



In a glass or metal container, combine all ingredients except garnishes. Cover and refrigerate for a couple hours or overnight. Use an immersion blender to blend smooth, and then pour through a sieve or a foodmill to get rid of the chunks. If it’s a little thick, you can add a cup of cold water to thin it. Garnish with good extra virgin olive oil, croutons, chives, and fresh tarragon. Serve chilled.

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