Peach Habanero Gazpacho Soup

A Jerry James Stone Recipe


Soup, Spicy, Vegan, Yellow


  • 1 ½ pounds peaches
  • 2 cucumbers
  • 1 habanero pepper
  • 2 garlic cloves
  • ½ teaspoon apple cider vinegar
  • 2 tablespoons chopped cilantro
  • ¼ teaspoon sea salt
Jump to instructions
Prep Time 15 minutes
Total Time 15 minutes


  • There isn't much to this recipe so it is important that you use good peaches. Check out my post on how to buy and store peaches, to make sure you have the best fruit on hand.
  • Now, I recommend you peel the peaches in this instance. The easiest way to do this is to bring a pot of water to a boil and drop the peaches in. Leave them in there for about 10 seconds or so. The skins might crack. You know they are ready then. But even if they don't, they should be easy to peel.
  • You want to peel and seed the cucumbers. While you can leave the peach peels on, if you leave the cucumber one on, the soup will be bitter. So don't do that. Or if you do... don't blame me for it sucking.
  • Depending on your tolerance to heat, I suggest the following. If you like heat, just chop up the habanero as is. If you like medium heat, remove the seeds. Despite its reputation, it doesn't over heat this soup.
  • Add the habanero and 2 garlic cloves to your food processor, and chop until minced. Add in the cucumber and puree the mixture. Transfer the mixture to a bowl. If your cucumbers are on the dry side, you might want to strain out the pulp.
  • Puree the peaches next. Add the peach puree to the cucumber liquid and mix everything together.
  • Stir in the salt, apple cider vinegar, and chopped cilantro. Place the soup in the fridge for at least an hour before serving.
  • Garnish with fresh sprigs of cilantro when serving. Enjoy!