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
- 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
- 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.