Peach and Roasted Jalapeno Gazpacho – a delicious, refreshing, chilled soup with a smoky, spicy kick. Great for a light meal, an appetizer or a first course for a dinner party.
A Smoky, Spicy, Peach Version of Gazpacho
I love gazpacho, a chilled soup typically made with tomatoes. I also love non-typical versions, such as peach gazpacho.
Today I’m sharing a new favorite take on a peach version, this delicious, smoky Peach and Roasted Jalapeno Gazpacho.
A couple of weeks ago, the kids and I went peach picking. I purposely let some of the peaches become over-ripe and get soft, so that I could make a peach gazpacho. This time, I wanted the peach gazpacho to have a smoky flavor. So, I decided to add a roasted jalapeno.
We had a great success roasting eggplants over the open flame of our stove’s gas burner in order to make Roasted Eggplant Dip. So, I decided to use the same technique to roast a jalapeno pepper.
Roasting the Jalapeno
It was so easy to do and only took a couple of minutes. First, I placed the jalapeno directly on the open flame of the gas burner. I used tongs to grasp the jalapeno by the stem in order to turn the pepper and ensure it got an even char.
Once the jalapeno pepper was evenly charred, I placed it in a resealable plastic bag to cool down. When the pepper was cool enough to handle, it was easy to remove the charred skin using my fingers. For detailed steps and photos of this technique, visit my recipe for Roasted Red Pepper Hummus. You can also roast the pepper in the oven or on the grill.
I chopped up the remaining flesh and blended it into my peach gazpacho mixture. The result was absolutely delicious. The roasted jalapeno complements all the other flavors of the peach gazpacho so nicely and adds a wonderful smokiness and an additional spicy kick.
Serve as an Appetizer or Light Meal
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, already garnished. Or, set out bowls of various 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.
Do you have a favorite version of gazpacho? Please let me know in the comments below!