Ingredients
- 6-8 peaches peeled, pitted and cut into chunks (soft and/or over-ripe peaches will work best, see Notes)
- ½ medium cucumber, peeled, seeded and cut into chunks
- 1 garlic clove, minced
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 jalapeno pepper
- additional salt and freshly ground pepper, to taste
- sour cream, diced yellow bell pepper, cucumber and red onion and chopped fresh parsley for topping, optional
Recipe Description
Peach and Roasted Jalapeno Gazpacho – a delicious, refreshing soup with a smoky spicy kick, great for a light meal, as an appetizer or as a first course for a dinner party.
This flavorful Peach and Roasted Jalapeno Gazpacho, along with some crusty bread, is perfect for a light meal. This delicious soup is also a great appetizer or first course for a dinner party.
This colorful Peach and Roasted Jalapeno Gazpacho would also be a wonderful addition to a buffet for game day, a potluck or other fall get together. Serve the soup in little cups, either already garnished, or set out bowls of varsious toppings and let guests top the gazpacho themselves. My favorite toppings include a dollop of sour cream and a sprinkling of diced cucumber, yellow bell pepper, red onion and fresh parsley.
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