BrokeAss Gourmet

BrokeAss Gourmet

Peachy Summer Gazpacho

This easy cold soup is practically an ode to summer in a bowl. Fresh peaches, ripe tomatoes, crisp corn kernels, cool mint…memories of this perfect soup will keep you warm when the sun goes away (if you live in San Francisco, this could very well be tomorrow…). Serve it as the start to a meal or eat a bowl of it for lunch, as I’m doing right now.


  • 5 ripe tomatoes, cored and cut into chunks $4
  • 4 peaches (3 peeled and diced, 1 with skin intact, diced) $3
  • 1/8 cup extra virgin olive oil Pantry
  • 3 tbsp balsamic vinegar Pantry
  • 1 ear corn, shucked $0.50
  • 1/2 red onion, diced very finely $0.50
  • 1 green jalapeño, seeded and diced finely $0.25
  • 1 handful fresh mint leaves, chopped $1 for a bunch
  • 1 small bunch chives, chopped $1
  • salt and pepper to taste Pantry

Recipe Serves 4


  1. Puree tomatoes, peeled peaches, olive oil and balsamic vinegar in a blender or food processor until smooth. Transfer to a bowl.
  2. Use a sharp knife to remove the kernels from the corn cob.
  3. Add corn, onion, jalapeño, mint, chives, salt and pepper. Stir well to combine.
  4. Serve immediately or chill until ready to serve.

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What They're Saying

James Williams, on Sep 1, 02:48 PM, wrote:

This is the second time your recipes have coincided with the daily bargain bulk fruits and veggies section at Berkeley Bowl! Makes for extra cheap, extra delicious meal. This one was great!

bellamomma1, on Jun 23, 07:52 PM, wrote:

Mine came out a lot creamier looking than yours – which I think is from “over coring the tomatoes”, but it was delicious. I think a dollop of yogurt would be nice next time as well. I made this and served it with your peach prociutto mozz salad, but I used champagne mangos instead of peaches! I then served a shaved summer squash and arugula salad with toasted almonds and shaved pecorino. It was so yummy and my stitch n bitch ladies loved it! Thank you so much for being such an inspiration to my cooking. You rock. :)

토토사이트, on Oct 31, 06:57 PM, wrote:

Muchas gracias por la publicación del blog. Muchas gracias de nuevo. Muy agradecido.