Peach and Roasted Jalapeno Gazpacho

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.

Peach and Roasted Jalapeno Gazpacho

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.


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.

Peach and Roasted Jalapeno Gazpacho

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.

Peach and Roasted Jalapeno Gazpacho

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!

Peach and Roasted Jalapeno Gazpacho

Prep Time: 15 minutes

Cook Time: 2 minutes

Total Time: 2 hours, 20 minutes

Yield: 6 first course size servings

Peach and Roasted Jalapeno Gazpacho

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.

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

Instructions

  1. Add peach chunks, cucumber chunks, garlic, white wine vinegar, olive oil, ½ teaspoon salt and ¼ teaspoon pepper to food processor.
  2. Pulse until mixture is pureed and blended.
  3. Char jalapeno, over the open flame of a gas burner, using tongs to carefully grasp stem and turn jalapeno to get an even char, about 2 minutes.
  4. Transfer charred jalapeno to a resealable plastic bag and let cool slightly.
  5. When jalapeno is cool enough to touch, remove from bag and transfer to a cutting board.
  6. Using fingers rub off charred skin of jalapeno, discard skin. Also remove stem and discard.
  7. Dice jalapeno and add to mixture in food processor. Pulse until blended. Taste soup and season with additional salt and freshly ground pepper, if desired.
  8. Transfer soup to a bowl, cover and refrigerate, at least two hours or overnight.
  9. Remove chilled soup from refrigerate and serve. Top each serving with a dollop of sour cream, diced yellow bell pepper, cucumber and red onion and chopped fresh parsley, if desired.

Notes

To easily peel peaches, first use a knife to score an X on the bottom of each peach. Place the peaches in a large pot of boiling water, boil peaches until skins of peaches start to release. Drain peaches and transfer to a cutting board. When peaches are cool enough to handle, use fingers or a knife to peel skin off peaches. This method works best with soft and/or over-ripe peaches.

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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.

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