Best 2 Peach And Tomato Gazpacho Recipes

In the heart of summer, when the sun-kissed peaches and tomatoes reach their peak of ripeness, there's no better way to celebrate their flavors than with a refreshing and vibrant peach and tomato gazpacho. This chilled soup, originating from the sun-drenched region of Andalusia in Spain, offers a unique blend of sweet and savory flavors, balancing the juicy sweetness of peaches with the tangy acidity of tomatoes. As you embark on a culinary journey to find the best recipe for peach and tomato gazpacho, let us guide you through the world of flavors and textures that await. Discover the perfect balance of ingredients, the secrets of achieving a smooth and velvety texture, and the art of garnishing that elevates this simple soup into a delectable summer treat.

Check out the recipes below so you can choose the best recipe for yourself!

YELLOW TOMATO AND PEACH GAZPACHO

Yellow Tomato and Peach Gazpacho image

The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl.

Provided by Sarah Copeland

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h30m

Number Of Ingredients 10

Ingredients

4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving
6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving
2 cloves garlic, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1/2 English cucumber, peeled and finely chopped
1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced
1 purple scallion, thinly sliced, or 1/4 cup finely diced red onion
1 ripe peach, seeded and finely diced
Extra-virgin olive oil, for drizzling

Steps:

In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.

PEACH AND TOMATO GAZPACHO

Peach and Tomato Gazpacho image

Categories Soup/Stew Tomato Appetizer No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Peach Summer Healthy Vegan Raw Gourmet Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 10

Ingredients

1 1/2 lb tomatoes, chopped (4 cups)
1 lb peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water

Steps:

Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa.

Tips:

Choose ripe, juicy peaches and tomatoes for the best flavor.
If you don't have a blender, you can mash the ingredients together with a fork or potato masher.
For a smoother gazpacho, strain it through a fine-mesh sieve before serving.
Garnish your gazpacho with fresh herbs, such as basil, cilantro, or mint.
Serve your gazpacho chilled for a refreshing summer soup.

Conclusion:

Peach and tomato gazpacho is a delicious and refreshing summer soup that is easy to make. It is a great way to cool down on a hot day and get your daily dose of fruits and vegetables. This gazpacho is also a good source of vitamins A and C, and it is low in calories and fat. So next time you are looking for a healthy and refreshing soup, give peach and tomato gazpacho a try!

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