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creamy peach gazpacho with almonds

creamy peach gazpacho with almonds

This creamy peach gazpacho with almonds is a very special alternative for the well known classic gazpacho with tomatoes. But it is super easy and tasty!
Prep Time 10 mins
Cook Time 5 mins
cooling 3 hrs
Course lunch, Soup
Cuisine Spanish
Servings 4 persons


  • blender


  • 480 gram peaches 1 can
  • 250 ml water
  • 1 carrot
  • 2 cm fresh ginger 40 gram more or less
  • 150 ml Greek yoghurt
  • 2 tablespoons lemon juice
  • salt
  • almond flakes


  • Cut the carrot and the ginger into fine pieces.
  • Cook them for 5 minutes in 250 ml water. After that let them cool down a bit and mix them in the blender.
  • Add the drained half peaches and also mix them in the blender.
  • Finally add the lemon juice and the Greek yoghurt and mix everything a last time.
  • If needed, add some salt and put the gazpacho then in the refrigerator for a few hours.
  • Before serving, roast the almond flakes for a few minutes in a pan, until golden brown.
  • Serve the gazpacho in deep plates and garnish with the roasted almond flakes and a dash of Greek yoghurt.
Keyword creamy, gazpacho, peach, soup