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Peach Gazpacho


6 oz Water
2 pints Lyons Frozen Peach Fruit Topping (thawed)
1/2 Medium cucumber, peeled, seeded, and cut into chunks
1 Small garlic clove, minced
1 t Champagne vinegar, plus more to taste
2 T Extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper

Item #




Pulse 1/2 cup water, Lyons Peach Topping, 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.


Makes six 8 oz servings

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