Tomato and Peach Gazpacho
Ripe peaches, tomatoes, and crisp cucumber blend into a vibrant, no-cook summer soup. This light, chilled dish highlights seasonal produce with a tomato-forward profile accented by sweet stone fruit notes.
Ingrédients
- 2 peaches · large
- 3 tomatoes · large
- 1/3 English cucumber
- 1/4 cup red onion
- 10 basil leaves
- 1 tablespoon olive oil
- 1/2 - 1 teaspoon salt
- 1-2 teaspoons red wine vinegar · or sherry, champagne, or apple cider vinegar
- Cracked pepper
Préparation
- 1
Quarter the peaches and tomatoes, setting aside one wedge of each for the final garnish.
- 2
Combine the remaining peaches, tomatoes, onion, cucumber, basil, olive oil, salt, pepper, and vinegar in a blender, reserving portions of the vegetables for garnishing.
- 3
Blend the mixture until relatively smooth and adjust the salt and vinegar levels to balance the acidity and sweetness.
- 4
Chill the soup in the refrigerator for at least 2 hours.
- 5
Finely dice the reserved peach, tomato, cucumber, and onion for the garnish while the soup cools.
- 6
Serve the chilled gazpacho in bowls, topped with the diced garnishes, torn basil leaves, and optional additions like olive oil, avocado, or burrata.