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Fresh Chilled Peach Gazpacho Recipe with Crispy Prosciutto Crumbles

fresh chilled peach gazpacho - featured image
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A sweet and savory chilled summer soup featuring ripe peaches blended with fresh vegetables, topped with crispy prosciutto crumbles for a refreshing and flavorful dish.

Ingredients

Scale
  • 4–5 ripe peaches, peeled and chopped
  • 1 small cucumber, peeled and diced
  • 1 small red bell pepper, seeded and chopped
  • 1/4 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar (or apple cider vinegar as a substitute)
  • 1/2 teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1/2 cup cold water or ice cubes
  • 4 slices prosciutto
  • Optional garnish: fresh basil leaves or mint

Instructions

  1. Prep the Peaches and Veggies: Peel the peaches by blanching them in boiling water for 30 seconds, then plunge into ice water to remove skins easily. Chop peaches roughly. Dice cucumber, red bell pepper, and finely chop red onion and garlic. (Prep time: 10 minutes)
  2. Blend the Gazpacho Base: Add peaches, cucumber, red bell pepper, onion, and garlic to a blender. Pour in olive oil, sherry vinegar, salt, and pepper. Blend on high until smooth, about 1-2 minutes. Adjust seasoning. Add cold water or ice cubes if needed to reach desired consistency. (Blending time: 3 minutes)
  3. Chill the Soup: Transfer gazpacho to a bowl or container, cover, and refrigerate for at least 1 hour to let flavors meld and serve cold.
  4. Crisp the Prosciutto: Heat a non-stick skillet over medium heat. Lay prosciutto slices flat and cook 2-3 minutes per side until crispy. Remove, drain on paper towels, and crumble into bite-sized pieces. (Cooking time: 6 minutes)
  5. Serve: Pour chilled gazpacho into bowls or glasses. Sprinkle with crispy prosciutto crumbles and garnish with fresh basil or mint if desired.

Notes

Use ripe but firm peaches to avoid watery soup. Adjust vinegar to balance sweetness. Crisp prosciutto carefully on medium heat to avoid burning. For extra smooth texture, strain gazpacho before chilling. Frozen peaches can be used if fresh are unavailable, thaw and drain excess liquid first. Vegetarian alternatives include crispy smoked tempeh or roasted chickpeas.

Nutrition

Keywords: peach gazpacho, chilled soup, summer soup, prosciutto, fresh peaches, easy gazpacho, healthy soup, cold soup, appetizer

Find it online: https://milacook.com/fresh-chilled-peach-gazpacho-recipe-with-crispy-prosciutto-crumbles-easy-summer-soup/