Tomato & Peach Gazpacho

I used to have a vague prejudice against cold soups. I’d tasted several gazpachos that were more like V8 or bland salsa than a meal, so I wrote off the whole category of non-hot soups – until a fantastic chilled beet soup changed my mind completely. Now I’m all about these cool customers. Especially right now, when the produce is at its peak, and I will do anything to avoid turning on the stove.

I love a gazpacho that is well-balanced and refreshing: a little sweet, a little acidic, not too heavy on any one flavor. This recipe uses equal parts tomatoes and peaches (or any other stone fruit you have on hand; it’s also delightful with nectarines and apricots).

Tomato & Peach Gazpacho | Traveling To Taste

It’s the perfect heat-wave dinner. Add a crisp glass of white wine, and your “I hate everyone and everything” attitude will slowly start to fade.

It’s not a bad idea to double the recipe. For your future self.
Tomato & Peach Gazpacho | Traveling To Taste

Tomato & Peach Gazpacho

Cook Time: 20 minutes

Serving Size: 4

Ingredients

  • 2 lbs. tomatoes, cored and chopped
  • 2 lbs. peaches (or a mix of stone fruit), pitted and chopped
  • 2 cloves garlic
  • 3 pieces crusty bread
  • ½ cup olive oil
  • 1 tablespoon and a splash of sherry vinegar or red wine vinegar
  • Salt and pepper
  • Water
  • Fresh basil or mint, thinly chopped (optional)

Instructions

  1. Set aside 2 tomatoes and 2 peaches and roughly dice. Mix together and refrigerate.
  2. Blend all the other ingredients, except water, in a blender or food processor.
  3. Add ½ to 1 cup water to achieve the consistency you like. Adjust seasoning with salt, pepper, olive oil and vinegar.
  4. Put a fine mesh strainer over a bowl. Pour the soup into the strainer a bit at a time, using a spatula to press down to push the liquid through. Discard the remaining solids.
  5. Chill and serve with the reserved diced tomatoes and peaches. Sprinkle with fresh basil or mint (optional).

Notes

I used gazpacho recipes from Mark Bittman's Kitchen Matrix cookbook as inspiration.

http://www.travelingtotaste.com/2017/07/29/tomato-peach-gazpacho/

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