Peach and tomato gazpacho
This Peach and Tomato Gazpacho combines the sweet and tangy flavors of fresh peaches and tomatoes, enhanced with aromatic tarragon and black pepper for a refreshing summer soup. Perfectly chilled, it serves well as an appetizer or light meal.
Cook time 20 min
Prep time 20 min
Ingredients:
2 tbsp olive oil1 tbsp tarragon (estragon)
1/4 cup water
2 cups peaches
2 tbsp onion
4 cups tomatoes
1.50 tbsp vinegar
1/4 cup water
1/2 tsp black pepper
1 tsp salt
This Peach and Tomato Gazpacho with tarragon and black pepper is a refreshing, chilled summer soup that combines the sweet and tangy flavors of peaches and tomatoes with a hint of aromatic tarragon and a dash of black pepper spice. It's an ideal dish for those hot summer days when you want something light and full of flavor. Perfect as an appetizer or a light meal.
Instructions:
- Peal the peaches, remove the pits, and chop them.
- Chop the tomatoes and finely chop the onion.
- Chop the fresh tarragon.
- In a blender or large food processor, combine the peaches and tomatoes. Blend until you get a smooth puree.
- Add the finely chopped onion and 2 tablespoons of olive oil to the blender. Blend on a low setting to mix them in well, but don't over-blend; you want some small pieces of onion for texture.
- Add the 1 1/2 tablespoons of vinegar and 1/4 cup of water to the blender. Blend again to combine.
- Season with the chopped tarragon, 1/2 teaspoon of black pepper, and 1 teaspoon of salt. Blend briefly to mix in the seasonings.
- If the gazpacho is too thick for your liking, gradually add more water until you achieve your desired consistency. Blend well after each addition.
- Transfer the blended gazpacho to a large bowl or container. Cover and refrigerate for at least 2 hours, allowing the flavors to meld together. The soup is best served chilled.
- Stir the gazpacho well before serving. Pour into bowls or glasses. If desired, garnish with a drizzle of olive oil, a sprinkle of black pepper, or a few fresh tarragon leaves.
- Enjoy the refreshing and vibrant flavors of your Peach and Tomato Gazpacho with Tarragon and Black Pepper!
There you have it, a delicious and refreshing Peach and Tomato Gazpacho that is perfect for a hot summer day. This gazpacho is not only easy to prepare but also packed with fresh flavors and nutritious ingredients. Serve it chilled and enjoy the vibrant taste of summer in a bowl!
Peach and tomato gazpacho FAQ:
Leftover Peach and Tomato Gazpacho can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to stir well before serving again, as the flavors may settle.
If your gazpacho is too thick, gradually add more water and blend until you reach your desired consistency. Start with a few tablespoons at a time.
Yes, if you don’t have fresh tarragon, you can use fresh basil or parsley as an alternative. However, keep in mind that the flavor profile will change slightly.
Chill the gazpacho for at least 2 hours to allow the flavors to meld together. It tastes best when served very cold.
Ripe, fresh tomatoes like beefsteak or heirloom varieties are ideal for this gazpacho due to their rich flavor and juiciness.
Cooking Tips:
- For the best flavor, use ripe and juicy peaches and tomatoes.
- Chill the soup in the refrigerator for at least two hours before serving for a more refreshing taste.
- Blend the ingredients to your desired consistency – some prefer it smooth, while others like a bit of chunkiness.
- Garnish with fresh tarragon leaves and a drizzle of olive oil for an extra touch of flavor and presentation.
- Experiment with additional herbs or spices such as basil or cilantro to make it your own.
- Serve with a slice of crusty bread to complement the soup.
Nutrition Facts
4 ServingsCalories 70kcal
Protein 2.46g
Carbohydrates 16g
Fiber 3.48g
Sugar 12g
Fat 7g
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