Peach, Tomato Gazpacho

Prep Time: 15

Refrigerate: 1

Total Time: 1 15

Servings: people

When summer produce is at its peak, this Peach tomato Gazpacho is half smooth, half chunky, rich in flavor, and surprisingly delicious.

Ingredients

4 fresh tomatoes
4 peaches
2 tablespoons Champagne vinegar, (Sherry vinegar, or Apple cider vinegar)
2 slices white bread , crust removed
8 large basil leaves, + extra for decoration
4 tablespoons olive oil
salt and pepper, to taste

US - Metric

Instructions

With a sharp knife, indent your tomatoes' top and bottom with a large X or crosspoint.
Bring water to a boil and blanch your tomatoes for a few minutes. You want to see the skin break, but beware not to cook them.
Remove them from the water once the skin starts to peel away. Rinse under cold water to stop the cooking process.
Peel the skin off the tomatoes and cut them into small cubes. Remove the seeds and toss them. Save ¼ of the chopped tomatoes for decoration.
Wash and dry the peaches, slice them into quarters, and save ¼ for decoration.
In a blender, add the tomatoes, peaches, basil leaves, slices of bread, and the champagne vinegar with two tablespoons of olive oil. Season with salt and pepper and puree.
Cover and place in the refrigerator for at least one hour to chill.
Pour an equal amount into six small glass containers and decorate with the tomatoes and peaches, in small chunks. Add a few basil leaves and drizzle the remaining olive oil over it.

Equipment

Notes

The best gazpachos need time to rest and chill before serving. Plan to make it at least one hour in advance, more if you have time. This part will allow all the flavors to bind and give you a fantastic soup.

Gazpachos are best served cold.

This recipe calls for adding pieces of fresh tomato and peaches before serving. The small chunks balance the smoothness of the soup beautifully.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.