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Yield: 6 to 8 as a starter
Strawberry Peach Gazpacho
  • 1 large seedless cucumber, chopped
  • 10-12 large strawberries, chopped
  • 2 ripe peaches, peeled and chopped
  • 1/2 red onion, chopped
  • 1/2 jalapeno, seeded and chopped
  • 4 medium tomatoes, somewhat seeded (squeeze the seeds out) and chopped
  • 4 cups tomato juice
  • 1/4 cup dry sherry
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon worcestershire sauce
  • 1 avocado, chopped
  • fresh cilantro for topping
  • salt + pepper to taste
  1. Once the cucumbers, strawberries, peaches, tomatoes, onions and jalapeno are roughly chopped, add each vegetable/fruit one at a time to the bowl of a food processor and pulse 3-4 times to chop a bit more. Remove and add each to one large bowl. Once the cucumbers, strawberries, peaches, tomatoes, onions and peppers are in the bowl, mix thoroughly with a spoon, then place half of the mixture back into the food processor, blending until smooth. Mix the puree with the chopped fruit/veg, then add in the tomato sauce, sherry, olive oil and worcestershire sauce. Taste, then season with salt and pepper. If possible, let sit for a few hours (refrigerated) before serving.
  2. When ready to serve, garnish with additional peach cubes, chopped avocado, cilantro and a sprinkling of salt.
[adapted from traverse magazine]

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