Peach and Tomato Gazpacho
From darbar 17 years ago
- 5 minutes to make
- Serves 4
This combination of flavors looks unlikely, but turns out fabulous. Ice is used in this recipe because it gives the gazpacho just the right chill without the soup having to be refrigerated for any length of time. Read more If you don't have precrushed ice, crush about 1/4 cup ice in a blender See less
Ingredients
- 1 1/2 lb tomatoes, chopped (4 cups) shopping list
- 1 lb peaches, pitted and chopped (2 cups) shopping list
- 1/4 cup crushed ice shopping list
- 2 tablespoons chopped shallot (1 medium) shopping list
- 2 tablespoons olive oil shopping list
- 1 1/2 tablespoons white-wine vinegar shopping list
- 1 tablespoon chopped fresh tarragon shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1/4 to 1/2 cup water shopping list
How to make it
- 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. Serve soup in bowls topped with tomato peach salsa.
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