RCI-SP.004.0003.001
Peach and Tomato Gazpacho
Soup This gazpacho is a cold soup that is wonderful to taste and refreshing to serve during the war
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (946 mL) = 1.5 lb. (630 g) tomatoes4 cups
- (473 mL) = 1 lb. (454 g) pitted peaches2 cups
- .25 cup (59 mL) crushed ice0 unit
- T (30 mL) chopped shallot2 unit
- T (30 mL) olive oil2 unit
- .5 T (22 mL) white-wine vinegar1 unit
- T (15 mL) chopped fresh tarragon (8 sprigs)1 unit
- t salt1 unit
- .5 t black pepper0 unit
Method
1
Cut the tomato into sections and place 2/3 into the blender, set the other 1/3 to the side in the small bowl
2
Run the blender on high speed to purée the tomatoes
3
Cut the pitted peaches into sections and place 1/2 into the blender, set the other 1/2 to the side in the small bowl
4
Add the peaches to the tomato purée and blend on high speed to purée the peaches
5
Cut the shallot into sections and place into the mixture and purée
6
Chop the fresh tarragon removing and discarding any large stems and place the leaves into the blender mixture and purée
7
Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well
8
Add crushed ice into the blender and purée for 30 seconds on highest power
9
Add contents from small bowl into blender and pulse blend on lowest setting very briefly (this will provide some texture to gazpacho with small chunks of tomato and peach)
10
Serve right away as chilled gazpacho soup