Description
This refreshing and vibrant Tomato Peach Gazpacho is the perfect summer soup, blending the sweetness of peaches with the savory goodness of tomatoes. It’s a light and healthy dish that’s easy to make and incredibly flavorful.
Ingredients
Units
Scale
Peach Gazpacho:
- 2 large peaches (3–4 inches wide), save 1/4 cup for garnish
- 3 large tomatoes, save 1/4 cup for garnish
- 1/3 of an English cucumber, about 1 1/2 cups, save 1/4 cup for garnish
- 1/4 cup red onion, sliced, plus 1/4 cup for garnish
- 10 basil leaves, plus more for garnish
- 1 tablespoon olive oil
- 1/2 – 1 teaspoon salt
- 1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
- Cracked pepper to taste
Garnish:
- Finely diced peaches, tomatoes, cucumber, and red onion
- Torn basil leaves
- Drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta)
Instructions
- Quarter the peaches and tomatoes: Set aside one wedge of each for garnish.
- Chill: Chill the gazpacho for at least 2 hours.
- Prepare garnish: Chop up the garnish ingredients as finely as possible while the gazpacho chills.
- Serve: Ladle the cold gazpacho into a bowl, sprinkle with garnishes, drizzle with olive oil, and add burrata or ricotta. Scatter torn basil leaves on top. Serve with croutons or crusty bread.
Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, basil, olive oil, salt, pepper, and vinegar. Blend until relatively smooth.
Notes
- Can be made ahead and chilled for up to 24 hours.
- Keeps well in the fridge for 3-4 days.
- Not recommended for freezing.
- Sometimes, a half of a yellow or orange bell pepper can be added for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 180 kcal
- Sugar: 10g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg
