There’s nothing more refreshing then a fresh, juicy peach!

By: Jodie Shield, RD

One of my favorite things that I do as a registered dietitian nutritionist is analyze recipes for the Chicago Tribune’s Good Eating section.  I have been doing this for 19 years – yikes!  Time flies when you’re having fun. Many of you have asked me which recipes are my favorites.  So I thought I would start sharing some of them with you.  Since the peaches are so awesome this time of year, here’s a Peach Gazpacho recipe – an interesting twist on traditional tomato gazpacho. The Chicago Tribune didn’t grill the peaches but I did, and the smoky taste was outstanding!  Try my Peach Upside-Down Cakes and Mini Peach Cobbler recipes, too.

 Grilled Peach Gazpacho

Makes 8 servings

Preparation time: 25 minutes

Chilling time: 2 hours


  • 6 soft to gushy peaches (about 2 ½ pounds)
  • ½ cucumber, peeled, seeded and diced
  • 1 garlic clove, minced
  • 1 tablespoon Champaign vinegar
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • ½ to ¾ cup water
  • 2 tablespoons coarsely chopped fresh cilantro
  • Red bell pepper and avocado slices optional


  1. Carefully toss whole peaches on a hot grill and cook until slightly charred, about 5-8 minutes. Set them aside.   (You can skip this step if you want.) When cool, peel, pit, and quarter the peaches.
  2.  Combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper, and ½ cup water in a food processor; pulse until coarsely pureed.  Thin with the remaining cup of water if needed. Transfer to a bowl; cover.  Chill at least 2 hours.
  3.  Just before serving, taste and adjust seasoning with more vinegar, salt and pepper if needed. Stir in cilantro.  Ladle into bowls.  Drizzle with a little oil; garnish with bell pepper and avocado slices.

Nutrition Information per cup: 87 calories, 1.5 grams protein, 14 grams carbohydrate, 4 grams fat, 0.5 grams saturated fat, 0 milligrams cholesterol, 2 grams dietary fiber, 120 milligrams sodium


Related Articles


About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

(0) Readers Comments

Leave a Reply

Your email address will not be published. Required fields are marked *