Peach Gazpacho from Canlis
Prep time
Cook time
Total time
Cnalis serves this soup in a very small portion as an amuse bouche. If you serve it as a lunch entree this will serve 2 people.
Recipe type: Soup
Serves: 2-4
  • 2 cups sliced peaches
  • ¼ cup peeled, seeded, and sliced English cucumber
  • ¼ cup diced red pepper
  • 2 tablespoons diced dried apricots
  • 1 garlic clove, slightly crushed
  • 2 tablespoons honey
  • ¼ cup extra virgin olive oil
  • ¼ cup white balsamic vinegar
  • Salt and pepper
  • Crème fraîche, for garnish
  • Diced cucumber, for garnish (optional)
  1. Combine the peaches, cucumber, red pepper, apricots, garlic, and honey in a large bowl. Toss the mixture with the olive oil and vinegar and season with salt. Place in a covered plastic or glass container and refrigerate overnight.
  2. Remove the garlic clove from the mixture and discard it, and then puree the soup in the blender. Chill the soup and season with salt and pepper to taste. To serve, ladle the soup into bowls and garnish with crème fraîche and diced cucumber.
Recipe by Cooking With Michele® at