Tomato and Peach Gazpacho
[I made this summery Tomato and Peach Gazpacho for Earth Fare!]
This is the third gazpacho I’ve made for the blog. So, as you might can guess, I really like it. π
Gazpacho is a summer soup. If you think it’s strange to eat soup in the middle of the sweltering summer heat, just wait…
Gazpacho is a cold soup!
It’s cool, light, and refreshing as refreshing can be.
The star of a good gazpacho π
The star of gazpacho will always be a big, juicy, summery tomato (or a bunch of tomatoes, really). You’ll want to be sure that you use nice tomatoes that are plenty ripe–and bursting at the seam with summery goodness!
Side note: Gazpacho is a great way to use up any tomatoes you have that are a little too ripe for slicing.
Tomatoes are the star, but coming in at a close second is the π. Grab some that are plump and fantastic, and practically screaming SUMMA SUMMA SUMMATIME.
Then to round out the summer vibes here, we’re adding some fresh herbs. I recommend basil (just typing the word makes me think of the smell) and parsley.
And then of course there are some other veggies that also deserve some appreciation, but aren’t pictured here. Those include: cucumber, red onion, garlic, and lime juice. Simple flavors that come together to make something magic, trust me.
Tips for getting that perfectly flavorful and smooth gazpacho:
- Get really good tomatoes and peaches and make sure they are nice and ripe so that the flavor level is POPPIN.
- Some people peel their tomatoes first, but I skip this step. Once you’ve blended everything, pour your gazpacho through a mesh strainer and then make sure you get all the goodness by scraping it through with a spatula. It will be silky smooth this way.
- Gazpacho is 101 times better eaten the next day, so make it in advance if you can. If you don’t have that kind of time, at least allow it to hang out in the fridge for a couple of hours before serving.
I like to add some fun summery toppings to my tomato and peach gazpacho once it has chilled out and is ready to serve. Grilled non-GMO corn, avocado, and chopped herbs–for example. Go summertime wild here!
Serve it as a light main with some shrimp skewers (yum!) or have it on the side of dinner, in place of a salad.
Whatever you do, just do it. Gazpacho is an easy and delicious way to celebrate some of the best flavors of the season!
And soon, I know you’ll be just as addicted as I am π
Tomato and Peach Gazpacho
Ingredients
- 2.5 cups tomatoes, cored and roughly chopped (2-3 tomatoes)
- 2 cups peaches, peeled, pitted, and roughly chopped
- ΒΌ cup red onion, roughly chopped
- 2 cups cucumber, peeled and roughly chopped
- 1 clove garlic, peeled
- 3 tablespoons lime juice (juice of 1-2 limes)
- Β½ cup fresh parsley (a handful)
- Β½ cup fresh basil (a handful)
- Β½ cup water
- ΒΌ cup olive oil
- ΒΌ teaspoon salt
Instructions
- Add all ingredients to a blender and blend until smooth. Taste and adjust by adding more salt or lime juice.
- For a smoother gazpacho, strain the mixture through a mesh strainer, pushing all the liquid through with a spatula or the back of a ladle.
- Refrigerate for at least 1 hour, and ideally overnight.
- Serve cold with additional chopped herbs, corn, and avocado, if desired.
2 responses to “Tomato and Peach Gazpacho”
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This looks delicious! After I come back from the gym, I’ll give it a try. I don’t have a food mill…chef’s cloth okay?
Hi Kate! Straining it through a cloth might make it too watery (not sure bc I haven’t tried that method) I’ve made the gazpacho without straining it, it’s still delicious just a little less smooth. You could skip the straining and follow the recipe as is, or you could remove the skin and seeds from the tomatoes before blending them! Here is a simple tutorial for that! https://www.google.com/amp/amp.bhg.com/recipes/how-to/cooking-basics/peeling-and-seeding-tomatoes/