Peach-Cucumber Gazpacho

Peach-Cucumber Gazpacho


  • 1 hot-house cucumber, peeled & chopped
  • 4 peaches, peeled & chopped
  • 1 Tbsp. cilantro, chopped
  • 1 C sparkling water
  • 6 jalapeno chile peppers
  • 3 oz. prosciutto, thinly sliced


  1. Combine cucumber, peaches, cilantro, and sparkling water in a food processor and blend until smooth, but slightly chunky.
  2. Wrap each jalapeno with prosciutto. Cook on flattop or in cast iron skillet until all meat is crisp (turning to brown every area).
  3. Pour equal por ons of soup into wine glasses or bowls. Pierce peppers with decorative serving sticks and use as garnishes.