Roasted Peach Gazpacho

Mokgadi Itsweng, Peaches

  • Serves 4-6


  • 400g peaches, peeled and chopped
  • 100g ripe tomatoes, chopped
  • 1 red pepper, deseeded and chopped
  • ½ cucumber chopped
  • 1 chilli finely chopped
  • 1 garlic clove, finely grated
  • Juice of 1 lemon
  • 1 Tbsp fresh mint, finely chopped
  • 1 Tbsp parsley, finely chopped
  • 1 tsp sugar
  • Salt and pepper to taste
  • 1 peach, peeled, pitted, and chopped

Salsa Topping (optional)

  • 40g cucumber, chopped into small cubes
  • 1 tsp mint chopped
  • 1 tsp parsley, chopped


  1. Preheat oven to 200°C
  2. Place half of the peaches on a roasting tray and roast them for 15minutes until nice and slightly browned.
  3. Remove the peaches from the oven and allow to cool
  4. Place all the ingredients including the roasted peaches in a blender or food processor and blend until the fruit and vegetables are finely blended.
  5. Check and adjust the seasoning to your taste.
  6. Spoon into a jar or bowl and allow to chill in the fridge for 2hours before serving
  7. Mix the chopped peach, cucumber, and herbs together
  8. Serve the gazpacho in glasses topped with peach and cucumber salsa