📝 About This Recipe
A sophisticated twist on the Andalusian classic, this golden gazpacho swaps acidic tomatoes for the honeyed sweetness of ripe summer stone fruits. The natural sugars of the peaches are balanced by the sharpness of white balsamic vinegar and the aromatic punch of fresh basil and ginger. It is a vibrant, silky-smooth chilled soup that captures the essence of a Mediterranean summer in every spoonful.
🥗 Ingredients
The Fruit Base
- 2 lbs Yellow Peaches (very ripe, pitted and roughly chopped)
- 1 large English Cucumber (peeled and chopped)
- 1 large Yellow Bell Pepper (seeded and chopped)
Aromatics & Liquids
- 1 small Shallot (minced)
- 1 teaspoon Fresh Ginger (finely grated)
- 1 small Garlic Cloves (germ removed)
- 3 tablespoons White Balsamic Vinegar (or sherry vinegar)
- 1/3 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 1 tablespoon Honey (optional, depending on peach sweetness)
- 1 teaspoon Sea Salt (plus more to taste)
The Garnish & Texture
- 1/4 cup Marcona Almonds (roughly crushed)
- 6-8 leaves Fresh Basil Leaves (torn or chiffonade)
- 1/4 cup Feta Cheese (crumbled)
- 1/2 small Red Chili (thinly sliced for heat)
👨🍳 Instructions
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1
Prepare the peaches by washing them thoroughly. Since we want a smooth texture, you can peel them if the skins are tough, but for most ripe peaches, keeping the skin adds a lovely blush color.
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2
Roughly chop the peaches, cucumber, and yellow bell pepper into 1-inch chunks. Place them into a large glass mixing bowl.
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3
Add the minced shallot, grated ginger, and the garlic clove to the bowl with the fruit and vegetables.
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4
Pour the white balsamic vinegar and sea salt over the mixture. Toss everything together well and let it sit at room temperature for about 15-20 minutes to 'macerate' and release natural juices.
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5
Transfer the mixture into a high-speed blender. Work in batches if necessary to avoid overfilling.
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6
Blend on high speed until the mixture is completely liquefied and appears bright and frothy.
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7
With the blender running on a medium-low setting, slowly drizzle in the extra virgin olive oil. This emulsifies the soup, giving it a creamy, luxurious mouthfeel.
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8
Taste the gazpacho. If the peaches weren't sweet enough, add the honey. If it needs more punch, add an extra splash of vinegar.
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9
For a truly professional, velvet-like finish, pour the mixture through a fine-mesh sieve into a clean bowl, using the back of a spoon to push the liquid through.
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10
Cover and refrigerate for at least 2 hours. Gazpacho must be served very cold to appreciate the flavor profile.
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11
While the soup chills, prepare your garnishes: crush the Marcona almonds and slice the basil and chili.
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12
Give the chilled soup a quick stir. If it has thickened too much, whisk in a tablespoon of cold water or white grape juice.
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13
Ladle the soup into chilled bowls or glass tumblers.
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14
Garnish each serving with a sprinkle of almonds, feta, basil, and a final tiny drizzle of olive oil.
💡 Chef's Tips
Always use the ripest peaches possible; if they aren't fragrant at room temperature, wait another day before making the soup. To prevent the garlic from overpowering the fruit, remove the green 'germ' from the center of the clove before mincing. If you prefer a thicker soup, you can blend in a small slice of crustless sourdough bread that has been soaked in water. Chilling the serving bowls in the freezer for 10 minutes before serving keeps the gazpacho refreshingly cold until the last bite. Don't skip the straining step if you want that high-end restaurant silkiness.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Albariño or a dry Rosé. Serve alongside grilled sourdough crostini topped with goat cheese. Works beautifully as a starter for a summer seafood paella. For a light lunch, serve with a side of prosciutto-wrapped melon. Present in small shot glasses as a refreshing 'amuse-bouche' for a garden party.