Recipe: Chilled Peach Gazpacho

Wading in the surf, lounging in the sand and reading three pages of your novel between sunscreen applications—a lazy day at the beach can work up quite the appetite. That’s why we’re hitting the shore this summer armed with a cooler full of flavourful, no-fuss, picnic-perfect bites. (And if you get a little sand in that watermelon salad? That’s just the sign of a life well lived.)

 

Chilled Peach Gazpacho

Yield: 4 servings

Prep time: 20 minutes + chilling

Cook time: 0 minutes

4 ripe peaches, sliced (about 3 cups), plus extra for garnish

¼ cup peeled and finely diced cucumber

¼ cup diced yellow bell pepper

¼ cup dried apricots, chopped

2 tbsp liquid clover honey

¼ cup unseasoned rice vinegar

2 tbsp extra-virgin olive oil

1 garlic clove, sliced in half

1 tsp kosher salt, plus extra to taste

¼ cup water, plus extra as needed

1 piece sourdough bread, about 1 inch thick, crust removed

How to Make:

In a large, airtight container, toss together peach slices, cucumbers, yellow peppers, apricots, honey, rice vinegar, olive oil, garlic and salt. Cover with a lid and refrigerate overnight.

The next day, discard garlic halves. Transfer contents of container to a blender along with water. Puree until smooth. Submerge bread in soup and let sit for 1 minute. Blend again until soup is smooth, adding more water if it seems too thick. Season to taste with additional salt and vinegar, as desired. Return soup to airtight container, cover and refrigerate until very cold (about 1 hour). Transfer to an insulated container for transportation.

When ready to serve, pour cold peach gazpacho into bowls or cups and garnish with diced peaches, a light drizzle of olive oil and a grind of fresh black pepper, if desired.

Recipes and Food Styling: Lawren Moneta

Photos: Seth Stevenson

Prop Styling: Ryan Louis

This story was originally published in the July/August 2023 print issue of Western Living—find the digital issue here.