Cherry and peach gazpacho with zucchini panna cotta

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Picture by foodhub.scene7

  • Prep Time
    4 Hours 30 Mins
  • Cook Time
    20 Mins
  • Serving
  • View
Experience the harmonious blend of sweet fruits in a refreshing gazpacho, served with a luscious zucchini-infused panna cotta. This unique combination brings together the vibrancy of cherries and peaches with the creamy goodness of a zucchini-based panna cotta for a delightful culinary adventure.


For Cherry and Peach Gazpacho:

For Zucchini Panna Cotta:


Per Serving

  • Daily Value*
  • Calories: 280
  • Carbohydrates: 30g
  • Protein: 5g
  • Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 55mg
  • Fiber: 5g
  • Sodium: 260mg

Tips and Recommendations

  • Adjust the sweetness of the gazpacho by adding a touch of honey or agave syrup if desired.
  • For a smoother panna cotta, blend the zucchini mixture after cooking before straining.
  • To easily unmold the panna cotta, dip the molds in warm water for a few seconds before unmolding.


1. Can I use frozen cherries and peaches for the gazpacho?

Yes, you can use frozen fruits if fresh ones are not available. Thaw them before blending.

2. How long can the panna cotta be refrigerated before serving?

The panna cotta can be prepared a day ahead and kept refrigerated until ready to serve.

Picture by thebananadiaries


  • 1. In a blender, combine cherries, peaches, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, vegetable broth, salt, and pepper.
  • 2. Blend until smooth. Adjust seasoning if needed. Refrigerate the gazpacho for at least 4 hours to chill.
  • 3. In a saucepan, combine grated zucchinis, heavy cream, milk, salt, and pepper. Simmer over medium heat for 5 minutes until the zucchini is tender.
  • 4. In a small bowl, sprinkle gelatin powder over water and let it bloom for 5 minutes.
  • 5. Add the bloomed gelatin to the zucchini mixture and stir until the gelatin dissolves completely.
  • 6. Remove from heat and strain the mixture through a fine-mesh sieve.
  • 7. Pour the strained mixture into serving glasses or molds. Refrigerate for at least 4 hours until set.
  • 8. Once the panna cotta is set, remove it from the refrigerator.
  • 9. Pour the chilled cherry and peach gazpacho into serving bowls.
  • 10. Carefully unmold the zucchini panna cotta and place it on top of the gazpacho.
  • 11. Garnish with fresh basil leaves before serving.
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