Herons’ Summer Peach Gazpacho with Shrimp Salad

In this dish from Herons restaurant at the Umstead Hotel & Spa in Cary, North Carolina, Chef Steven Devereaux Greene highlights local ingredients from the coast and One Oak Farm, the hotel’s farm
Summer Peach Gazpacho with Shrimp Salad

“Growing up in South Carolina, peaches were my favorite fruit during the summertime, and I wanted to create a soup that was refreshing and also savory during the summer months. The pickled shrimp salad adds an extra burst of flavor and offers another way to utilize a great local ingredient from the North and South Carolina coast.”—Chef Steven Devereaux Greene of Herons at the Umstead Hotel & Spa in Cary, North Carolina

Summer Peach Gazpacho with Shrimp Salad

Serves for 4-6 servings


  • 1 quart yellow peaches, pitted and diced
  • 2 yellow tomatoes, diced
  • 1 yellow pepper, seeds removed and diced
  • 2 cups peeled and diced English cucumbers
  • ¼ cup diced red onion
  • 2 garlic cloves, peeled
  • ¼ cup fresh lime juice
  • 2 tablespoons rice vinegar
  • ¼ cup olive oil
  • Kosher salt to taste
  • Shrimp Salad (recipe follows)


1 | Combine all of the vegetables and fruit in a container. Sprinkle a small amount of salt over the mixture, and give it a run through with a spoon.

2 | Working in equal batches, transfer the mixture to a blender. Cover with blender lid, and begin processing on a low speed; finish on a high speed. Pour the soup into a container or large bowl. Repeat the process with the remaining vegetable mixture until the soup is completely blended.

3 | Once blended, finish the soup by adding fresh lime juice, rice vinegar, and olive oil. Give it a quick stir; adjust seasoning with the kosher salt. Reserve in the refrigerator for 1 to 2 hours, and serve in a chilled bowl. Top with Shrimp Salad.

Shrimp Salad


  • ½ pound shrimp, cooked and diced
  • 2 tablespoons sliced chives
  • ¼ cup picked cilantro leaves
  • ¼ cup diced radishes
  • ¼ cup diced red onion
  • 2 tablespoons lemon oil
  • Fresh lime juice
  • Kosher salt to taste


1 | Toss shrimp in a mixing bowl with chives, cilantro leaves, radishes, red onion, lemon oil, and lime juice, season with salt.

By Steven Devereaux Greene, executive chef at Herons at the Umstead Hotel & Spa, featured in Flower‘s story “Three Farm-to-Restaurant Travel Destinations.”