Grilled Peach Gazpacho Recipe


1 pound of tomatoes, skinned and chopped (2 cups)

1 pound of grilled peaches, pitted and chopped (2 cups)

1/3 cup toasted peeled almonds and some extra for garnish

1/2 cup chopped and peeled, Japanese cucumbers

2 tbs. chopped shallot, macerated in sherry vinegar

2 tbs. of high quality olive oil

1 ½ tbs. of sherry vinegar to start and add to taste

15- 20 leaves of small basil leaves for garnish

1 cup of home-made croutons and some extra for garnish

Kosher salt to taste

Tapatio hot sauce or smoked paprika to taste

½ cup piquillo peppers and some more for garnish

Black pepper to taste

1/4 to 1/2 cup water


Purée tomatoes, cucumbers, almonds, croutons, peppers, the grilled peaches, the shallots, 2 tablespoon of oil, 1 tablespoon of vinegar salt, and pepper in a blender until very smooth, about 2 minute. Force through a medium-mesh sieve into a large bowl and discarding solids. Stir in water to desired consistency.

Chill mixture in the refrigerator for 2-3 hours to allow the flavors to marry. Serve in a chilled bowl and garnish with basil, chopped almonds, chopped peaches chopped peppers, croutons and droplets of quality olive oil. 

Recipe by: Mario Hernandez, Cookin' The Market

Photo: AJ Mahon

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