My husband always jokes that he doesn’t understand people who drink Caesar’s. It’s like a cold tomato soup and that makes no sense to him. So when I told him we were having gazpacho – which is a cold soup – for dinner last week, he wasn’t exactly thrilled.

I had been dying to use some peaches in a recipe and I didn’t really want to go down the dessert or breakfast road. While we are still getting somewhat of nice weather, I figured it was a good idea to embrace it and whip up some more summer dishes. And what better summer dish then a cold and refreshing soup that requires zero cooking!

Originally when I envisioned this recipe, I wanted to find so nice yellow heirloom tomatoes. But I was having a hard time locating any and the last thing I want is to make a recipe to which you won’t find the ingredients you need!

This soup isn’t meant to be a full meal. It isn’t overly filling so it works great as an appetizer or along side a sandwich. You could probably skip the straining process if you were to peel the peaches and tomatoes but blanching and shocking them seemed like a lot of work. It did take a little bit of time to get it all through the strainer and some spoon work but I would personally stick with this method!

So to get back to my sweet husband, he is a good sport and tried it without complaining. And he even surprised himself and enjoyed it!

Peach and tomato gazpacho

Cold soup with ripe peaches and juicy tomatoes. Perfect for summer dinners.
Prep Time30 mins
Resting time2 hrs
Total Time9 hrs 30 mins
Course: Appetizer, Soup
Keyword: gazpacho, peaches, summer, tomatoes
Servings: 4 people

Ingredients

  • 2 big ripe tomatoes heirloom or bifsteak
  • 2 ripe peaches
  • 1/2 cucumber peeled
  • 1 garlic clove
  • 1 tbsp olive oil
  • 5-6 basil leaves extra for garnish
  • cucumber or avocado, peach, chili flakes, olive oil for garnish

Instructions

  • Roughly chop tomatoes and garlic and put in a bowl.
  • Gently twist and "bruise" the basil and toss it in with the tomatoes then put in the fridge for 30 minutes.
  • Wash and cube the peaches then place in a blender with the peeled cucumber.
  • Add in the olive oil and your tomato mixture and blend until smooth.
  • Strain using a mesh colander. You may need to use a spoon to help it through and it does take some time!
  • Season with salt and pepper to taste then place in the fridge for a minimum of 2 hours or overnight.
  • Refrigerate serving bowls before serving.
  • Serve into cold bowls then garnish with diced avocado or cucumber, diced peaches, chili flakes and a drizzle of olive oil.

Notes

You could peel the peaches and take the skin off the tomatoes to avoid the straining process but it does take longer that way. To take the skin off tomatoes, score them then quickly blanch in bowling water for a couple minutes and place into an ice bath.
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