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.
Source and licence
"Peach and Tomato Gazpacho" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Peach_and_Tomato_Gazpacho, revision 4525008), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Peach_and_Tomato_Gazpacho&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4525008
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Spain. Associated with Spain by curated dish list: gazpacho (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
Method
- 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.