RCI-SP.004.0245.001
Peach and Tomato Gazpacho
Soup This 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.
Prep35 min
Cook0 min
Total35 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
- 2 unit
- .5 T (22 mL) white-wine vinegar1 unit
- T (15 mL) chopped fresh tarragon (8 sprigs)1 unit
- 1 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
4 minutes
2
Run the blender on high speed to purée the tomatoes
2 minutes
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 minutes
4
Add the peaches to the tomato purée and blend on high speed to purée the peaches
2 minutes
5
Cut the shallot into sections and place into the mixture and purée
3 minutes
6
Chop the fresh tarragon removing and discarding any large stems and place the leaves into the blender mixture and purée
3 minutes
7
Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well
2 minutes
8
Add crushed ice into the blender and purée for 30 seconds on highest power
1 minutes
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)
1 minutes
10
Serve right away as chilled gazpacho soup
2 minutes