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+ servings
Three white bowls of peach gazpacho on a whitewashed wooden table

Easy Peach Gazpacho with Basil and Chevre

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This recipe comes from Fork Me, Spoon Me: the sensual cookbook. 
Course Appetizer, Lunch
Cuisine American
Dish Type soup
Cooking Style Easy, fast, vegan, Vegetarian
Diet and Health Healthy
Seasonal Fourth of July, Labor Day, summer
Ingredient peach
Prep Time 15 mins
Servings 4 as a main course, 6-8 as an appetizer
Author Amy Reiley


For the soup:

  • 2 cups ripe peaches peeled and diced
  • 1 1/4 cups honeydew diced
  • 1/2 cup orange juice
  • 1 Tbsp fresh basil* coarsely chopped
  • sea salt to taste
  • 1 Tbsp chevre crumbled
  • 1 Tbsp chiffonade fresh basil*

For the crostini:

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


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

For the crostini:

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


*If you don't have basil, you can substitute with fresh mint.