Grilled Peach Gazpacho

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

Ingredients:

• 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

Directions:

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

SaveSave