Stone fruit gazpacho takes a playful spin on the traditional Spanish cold soup. This recipe uses red onion and fresh herbs as a garnish and to add a little texture to the soup, but they also could be mixed into the puree to allow the flavors to meld. Fruit should be ripe, not firm.

Stone Fruit Gazpacho

Prep Time10 mins
Servings: 4


  • 1 pound stone fruit of choice peeled, pitted, and crushed with hands
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons sherry or champagne vinegar plus more to taste
  • Juice of 1/2 lime
  • Salt to taste

Garnish options

  • 1/4 red onion minced
  • Basil cilantro, or mint leaves
  • Black pepper freshly ground
  • Drizzle of extra virgin olive oil
  • Ice cubes


  • Pulse crushed fruit in a food processor a few times to create a rough puree—a little bit of texture is desirable.
  • Add oil, vinegar, lime juice, and a pinch of salt to the puree. Taste and adjust any of the seasonings. Chill for at least 1–2 hours before serving.
  • Serve in small bowls garnished with minced red onion, herbs, fresh pepper, a drizzle of oil, and an ice cube.