Peach Gazpacho


  • 2 very ripe peaches (I don’t bother to peel them)
  • 2 lg. tomatoes (or use grape or Roma tomatoes)*
  • 1/3 English cucumber, peeled
  • 1 shallot
  • 1/4 C. basil
  • 1/4 C. mint
  • 2 Tbls. olive oil
  • 12 Tbls. honey (use agave syrup if vegan)
  • 1 Tbls. champagne or white wine vinegar
  • 1 lime, juiced (use zest if you like)
  • Salt & pepper, to taste


Cut peaches, tomatoes, cucumber and shallot into chunks.  Add to food processor or blender.  Add remaining ingredients and blend until you achieve your desired consistency.   Refrigerate a few hours prior to serving for favors to meld. Taste and adjust seasoning as needed.


*Don’t need to be too exact on amount of tomatoes, I like to have about equal amount of peaches and tomatoes.