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 in Cary, North Carolina

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