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Three white bowls of peach gazpacho on a whitewashed wooden table

Summer Lovers' Peach Gazpacho

This recipe comes from Fork Me, Spoon Me: the sensual cookbook. 

Course Appetizer, Lunch
Cuisine American
Dish Type soup
Cooking Style Easy, fast, Vegetarian
Diet and Health Healthy
Seasonal Fourth of July, Labor Day, summer
Ingredient peach
Prep Time 15 minutes
Servings 4 as a main course, 6-8 as an appetizer
Created by Amy Reiley

Ingredients

For the soup:

  • 2 c peaches peeled and diced
  • 1 1/4 c honeydew diced
  • 1/2 c orange juice
  • 1 T fresh basil coarsely chopped
  • salt to taste
  • 1 T chevre crumbled
  • 1 T fresh basil minced

For the crostini:

  • 1 crusty baguette
  • 2 cloves raw garlic peeled and halved
  • 2 T chevre softened

Instructions

  1. In a blender, combine the peaches, honeydew, orange juice, 1 T basil and a couple pinches of salt. Blend to a smooth cream.
  2. Divide soup among four dishes and garnish with cheese and remaining basil.
  3. Serve cold with chevre crostini on the side.

For the crostini:

  1. Slice the baguette on the diagonal into ½ inch thick slices.
  2. Lightly toast in a 325 degree oven, turning once.
  3. Rub each side of the toasted bread with the cut side of the garlic then spread with ½ T chevre.
  4. Serve warm with the chilled soup.