Peach and tomato gazpacho
Discover the refreshing and unique flavors of Peach and Tomato Gazpacho with Tarragon and Black Pepper. This simple, yet elegant chilled soup combines juicy peaches, ripe tomatoes, and aromatic tarragon, all perfectly seasoned with black pepper and a touch of vinegar. Ideal for a light summer appetizer or a vibrant, healthy meal.
- 01 Feb 2025
- Cook time 20 min
- Prep time 20 min
- 4 Servings
- 10 Ingredients
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.
Ingredients:
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!
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 310 grams |
| Energy | |
| Calories 70kcal | 4% |
| Protein | |
| Protein 2.46g | 2% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 3.48g | 9% |
| Sugar 12g | 12% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.02g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 90ug | 10% |
| Choline 18mg | 3% |
| Vitamin B1 0.09mg | 7% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 1.70mg | 11% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 33ug | 8% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 31% |
| Vitamin E 1.54mg | 10% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.17mg | 19% |
| Iron, Fe 0.80mg | 7% |
| Magnesium, Mg 27mg | 7% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 550mg | 16% |
| Selenium, Se 1.64ug | 3% |
| Sodium, Na 600mg | 40% |
| Zinc, Zn 0.50mg | 5% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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