She Strengthens

Summer’s Sweetest Gazpacho Recipe

Peachy Keen Twist on a Classic

Get ready to fall in love with a refreshing twist on traditional gazpacho. This seasonal recipe, courtesy of Chef Daniel Humm, is a game-changer for warm weather entertaining.

Following the Seasons

As the chef at Eleven Madison Park in Manhattan, Daniel Humm knows a thing or two about creating dishes that showcase the freshest market ingredients. His gazpacho recipe is a masterclass in simplicity, using whatever fruits or vegetables are in season to create a vibrant, flavorful soup.

Late-Summer Peaches Take Center Stage

In this version, juicy late-summer peaches are the star of the show. With a few simple steps – chopping, marinating, and blending – you’ll be enjoying a light and refreshing lunch in no time.

Easy as 1, 2, 3…

This recipe yields 6-8 servings and takes just 50 minutes to prepare, plus 2-3 hours of macerating time. With a difficulty level of “easy,” it’s perfect for cooks of all skill levels.

Gather Your Ingredients

• 1 1/4 cups blanched slivered or sliced almonds
• 3/4 cup plus 3 tablespoons extra-virgin olive oil
• 1 large thyme sprig
• 1 medium garlic clove
• 4 cups bread cubes
• 1 3/4 pounds ripe peaches
• 2 medium cucumbers
• 1 medium red bell pepper
• 3/4 cup tomato juice
• 3 tablespoons red wine vinegar
• Kosher salt
• Freshly ground black pepper
• Tabasco or other hot sauce
• 30-40 very small mint leaves
• 18-24 very small basil leaves

Let’s Get Cooking!

Toast almonds in a large frying pan over medium-low heat until fragrant and golden. Set aside.

Next, cook bread cubes in olive oil with thyme and garlic until lightly toasted. Discard garlic and thyme, then set croutons aside.

Finely dice 1/4 pound of peaches for garnish and set aside. Coarsely chop remaining peaches and combine with cucumber, bell pepper, tomato juice, vinegar, olive oil, salt, pepper, and Tabasco. Stir until well combined and let sit at room temperature for 2-3 hours.

Blend, Strain, and Serve

Working in batches, blend the peach mixture until smooth. Strain through a medium-mesh sieve, discarding solids. Taste and season with additional vinegar, oil, salt, pepper, and Tabasco as needed.

To serve, ladle gazpacho into wide, shallow bowls and top with diced peaches, croutons, toasted almonds, mint leaves, basil leaves, and a drizzle of olive oil. Finish with freshly ground black pepper to taste.