Fruity Gazpacho

Soup is one of my favorite meals.  I find it comforting and easy to make a big batch of soup and eat it throughout the week or freeze some for later.  This is great in the fall or winter, but soup isn’t exactly a summer staple . . . unless it’s a cold soup like gazpacho.

Traditional gazpacho has a base of fresh tomatoes, cucumbers and onions.  I like gazpacho, but it isn’t my favorite.  I always expect it to be sweeter than it is, which is why when I saw this Strawberry Peach Gazpacho  I knew I had to try the spin on the traditional gazpacho recipe.

Ripe, fresh peaches and strawberries make a wonderful addition to traditional gazpacho, which is just what my sweet-tooth desires.  I altered the original recipe to bring out even more of the natural sweetness of the fruit.

Fruity Gazpacho (adapted from How Sweet Eats)

Serves four as a main course

1 seedless cucumber, chopped

1 pint strawberries, hulled and chopped

4 ripe peaches, peeled and chopped

1/2 medium red onion, chopped

4 large beefsteak tomatoes, seeded and chopped

1 cup real vegetable juice

1/4 cup dry sherry

1 1/2 tablespoons fruity olive oil

salt and pepper to taste


1. Place the cucumber, strawberries, peaches, onion, tomatoes, juice and sherry in a food processor and pulse a few times so that it is still slightly chunky.

2. Pour half of the gazpacho out and purée the remaining half in the food processor.

3. Combine the two halves of the gazpacho in a large bowl and stir in olive oil.  Salt and pepper to taste.

This is a great way to use up some homegrown tomatoes you might have lying around.  Enjoy it on a hot summer night out on your patio.

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