Peach Gazpacho

With Crispy Coconut Shrimp

As the summer season comes to a close, so does the opportunity to enjoy perfectly ripe, juicy peaches. Before they’re gone, let’s take advantage of these sweet summer gems by making a refreshing Peach Gazpacho. This dish is a vibrant celebration of the season’s flavors, making it an ideal choice for those final warm days. To make this meal even more special, I’m pairing it with crispy Coconut Shrimp, which complements the gazpacho perfectly. Let’s dive into the kitchen and get started!

The Star of the Show: Peaches

The key to this gazpacho is using ripe peaches at the peak of their sweetness. Start by peeling and pitting the peaches, then roughly chop them. Along with the peaches, you’ll want to chop some red bell peppers, cucumbers, red onions, cilantro, and jalapeño peppers. For the jalapeño, consider how much heat you want in your gazpacho. If you like it mild, remove the seeds and ribs. If you’re a fan of a little more spice, you can leave them in.

Adding Brightness with Citrus

To elevate the flavors of this gazpacho, we’re adding a splash of fresh lime juice and orange juice. These citrus elements will bring a burst of brightness, enhancing the natural sweetness of the peaches and adding a refreshing twist. Once all your ingredients are prepped, toss them into a blender or food processor. For a smoother consistency, blend until the mixture is velvety. If you prefer a chunkier texture, pulse a few times and check the consistency as you go. Either way, chill the gazpacho in the fridge while we turn our attention to the shrimp.

Preparing the Coconut Shrimp

Now, let’s move on to our crispy Coconut Shrimp. Begin by peeling and deveining the shrimp, leaving the tails on for a more elegant presentation. Set up a breading station with three separate bowls: one with a mixture of all-purpose flour, garlic powder, onion powder, salt, and black pepper; a second with a beaten egg; and a third with a combination of unsweetened shredded coconut flakes and panko bread crumbs.

To coat the shrimp, first dredge them in the seasoned flour, then dip them in the beaten egg, and finally roll them in the coconut-panko mixture. Heat some oil in a pan over medium-high heat and shallow fry the shrimp until they’re golden brown and crispy—about a minute or two per side. Once cooked, transfer them to a paper towel to drain any excess oil.

Serving Suggestions

While you could serve the chilled gazpacho in a bowl with a few shrimp on top, I love presenting this dish as a fun and interactive appetizer. Use mini skewers to thread a piece of shrimp along with a small cut-out of red pepper and cucumber. Instead of serving the gazpacho in bowls, pour it into shot glasses and top each one with a shrimp skewer. This presentation not only looks elegant but also makes it easy for guests to enjoy.

If you’re looking for a plant-based alternative, skip the shrimp and top the gazpacho with green olives instead. This variation still offers a delightful combination of flavors and textures, making it a hit with everyone.

Sipping Suggestions

To add a little extra fun to this dish, consider spiking the gazpacho with a splash of tequila. The tequila complements the peach and citrus flavors, making this gazpacho the perfect party starter or light appetizer for any gathering.

There you have it—a Peach Gazpacho with Coconut Shrimp that celebrates the end of summer in the most delicious way possible. Whether you enjoy it on a warm afternoon or as a starter for a special dinner, this dish is sure to be a crowd-pleaser. Enjoy!