Peach and Tomato Gazpacho
This peach and tomato gazpacho is a cold soup that is wonderful to taste and refreshing to serve during the warmer months. The peach flavor adds a variation on the traditional more Spanish combination of tomato, bell pepper, and cucumber. Gazpacho is popular throughout Spain, Portugal, and Latin America. This particular version is more modern and is especially easy to make as little chopping is needed if you use the blender as described.
Total Time
20 minutes
Servings
4
4 cups (946 ml / 1.5 lb / 630 g) tomatoes
2 cups (473 ml / 1 lb / 454 g) pitted peaches
¼ cup (59 ml) crushed ice
2 Tbsp (30 ml) chopped shallot
2 Tbsp (30 ml) olive oil
1½ tsp (22 ml) white-wine vinegar
1 Tbsp (15 ml / 8 sprigs) chopped fresh tarragon
1 tsp salt
½ tsp black pepper
Cut the tomato into sections, place ⅔ into the blender, and set the other ⅓ to the side in the small bowl.
Run the blender on high speed to purée the tomatoes.
Cut the pitted peaches into sections, place ½ into the blender, and set the other ½ to the side in the small bowl.
Add the peaches to the tomato purée and blend on high speed to purée the peaches.
Cut the shallot into sections, place into the mixture, and purée.
Chop the fresh tarragon, removing and discarding any large stems, place the leaves into the blender mixture, and purée.
Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well.
Add crushed ice into the blender and purée for 30 seconds on highest power.
30 seconds
Add contents from small bowl into blender and pulse on lowest setting very briefly (this will provide some texture to gazpacho with small chunks of tomato and peach).
Serve right away as chilled gazpacho soup.
- •For garnish, sprinkle some fresh tarragon leaves on the gazpacho.
- •To add some variety, add a dollop of Greek yogurt or sour cream to the center.
- •You can purée all the ingredients in one batch, then add the ice and blend to make a smoothie.
- •You can substitute a red onion for shallot.