Peach and Tomato Gazpacho

Name: Peach and Tomato Gazpacho
Total time: 20 min
Yield: 4 servings
Ingredients: 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

This peach and tomato gazpacho is a cold soup that is wonderful to taste and refreshing to serve during the warmer months.

20 min · serves 4

Ingredients

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

Steps

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.
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.

More recipes with tomatoes, peaches, shallot, vinegar or tarragon

Adapted from “Peach and Tomato Gazpacho” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.