PEACH AND TOMATO GAZPACHO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Peach and Tomato Gazpacho image

Categories     Soup/Stew     Tomato     Appetizer     No-Cook     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Peach     Summer     Healthy     Vegan     Raw     Gourmet     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 10

1 1/2 lb tomatoes, chopped (4 cups)
1 lb peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water

Steps:

  • 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. 3Serve soup in bowls topped with tomato peach salsa.

There are no comments yet!