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Peach-Cucumber Gazpacho

Light and refreshing, with a hint of sweetness, this cold summer soup gets balance with spicy jalapeno chile peppers and salty prosciutto


1 Markon First Crop Hot-House Cucumber, peeled & chopped

4 peaches, peeled & chopped

1 Tbsp. Ready-Set-Serve Cilantro, chopped

1 C sparkling water

6 jalapeno chile peppers

3 oz. prosciutto, thinly sliced


Combine cucumber, peaches, cilantro, and sparkling water in a food processor and blend until smooth, but slightly chunky.

Wrap each jalapeno with prosciutto. Cook on flattop or in cast iron skillet until all meat is crisp (turning to brown every area).

Pour equal portions of soup into wine glasses or bowls. Pierce peppers with decorative serving sticks and use as garnishes.