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Peach Gazpacho

This soup is the pits. To clarify, the soup itself is a cool and refreshing summertime concoction, probably more smoothie than soup. And quite delicious. But tastiness is easily ruined by a stray peach pit. Maybe I was distracted by the 12 other things I was trying to do at the same time, but somehow a pit made it’s way into the blender. I thought it sounded a bit… loud… when I was blending it, but didn’t think anything of it at the time. But as we ate, the rock hard bits a jarring surprise in an otherwise silky smooth puree, I knew I had made a big mistake. We ate the rest of our summer soup very slowly, sloshing it around and removing any stray pit pieces before swallowing.

If anything, this proves the power of the VitaMix. It pulverized that pit to pieces in a matter of seconds.

(And yes, I googled and tweeted to make sure we weren’t going to die as a result. Peach pits do contain trace amounts of cyanide, after all. Luckily, we’re still here. I think we would have had to eat about 50 entire pits before feeling any sort of ill-effects.)

The next day we strained the leftovers through a sieve, removing an extraordinary amount of peach pit pieces. So many pieces that it couldn’t have been just a rogue piece of pit stuck to the flesh. I was positive that an entire pit had made it’s way into the blender (I still can’t wrap my head around how that happened, but it did). It’s definitely a dish worth making, especially in this oppressive heat (no cooking involved!) and because peaches are in season right now and are absolutely divine. Just keep an eye on your pits, and make sure they end up in the trash, where they belong.

Peach Gazpacho

Makes 4-6 servings. Recipe from Martha Stewart.


1/2 to 3/4 cup water
6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks
1/2 medium cucumber, peeled, seeded, and cut into chunks
1 small garlic clove, minced
1 tablespoon champagne vinegar, plus more to taste
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantro
Garnish: finely chopped red bell pepper and Hass avocado


Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours.

Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt.

All images and text © Lindsay Landis /

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