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Peach Gazpacho with Salted Candied Almonds

Photo: Jennifer Davick; Styling: Linda Hirst

Hands-on time 20 mins
Total time 50 mins

Makes 4 servings

Try this gazpacho for a fresh and fruity summer soup. 


  • 1/2 cup sugar
  • 3 large ripe peaches (about 1 3/4 pounds), halved
  • 2 teaspoons fresh lime juice
  • 1/2 teaspoon salt
  • Salted Candied Almonds
  • Mint leaves (optional)

How to Make It

  1. Combine sugar and 1 cup water in a small saucepan over high heat; bring to a boil, stirring until sugar dissolves. Place pan into a large, ice-filled bowl, and let stand 20 minutes or until syrup is chilled, stirring occasionally.

    Slicing Peaches
  2. Coarsely chop 5 peach halves; set aside remaining peach half. Combine chopped peaches, chilled syrup, lime juice, and salt in a blender, and process until smooth.

  3. Thinly slice reserved peach half. Divide gazpacho evenly among 4 bowls; top with peach slices, Salted Candied Almonds, and mint, if desired. Serve immediately.