Marie Saba

From My Kitchen To Yours

Peach and Tomato Gazpacho

If there is anything I love more than cooking, it’s not cooking. During the summer at least. It is just too hot to turn on the oven. So on a hot summer day when we’re in the mood for something cool and refreshing, this peach and tomato gazpacho hits the spot.

It’s simple to make — just roughly chop the veggies and toss them in the food processor. Then let the soup chill for about an hour to allow flavors to combine. Just before serving, garnish with a drizzle of olive oil, diced cucumber, peaches, avocados and jalapeños, and enjoy!

To make it a meal, peach and tomato gazpacho is delicious with a side of crab cakes, a big Caesar salad, or marinated grilled chicken.

Peach and Tomato Gazpacho

Ingredients

4 medium tomatoes, cut into chunks
1 cucumber, sliced
2 peaches, cut into pieces
20 ounces tomato juice
1 red bell pepper
1 clove garlic
1 shallot
1/2 jalapeño pepper (seeds removed if desired)
2 Tablespoons red wine vinegar
2 teaspoons sugar
Salt and pepper, to taste
2 Tablespoons extra virgin olive oil

For Serving: Extra virgin olive oil, diced cucumber, diced peaches, guacamole or diced avocados, minced jalapeños

Instructions

Place the tomato, cucumber, and peaches into a blender or food processor. Add 10 ounces tomato juice. Blend as desired: less for a chunkier gazpacho, and more for a smoother texture. (I like mine smooth.) Pour mixture into a large bowl.
Place remaining ingredients into the blender (remaining 10 ounces tomato juice, plus the bell pepper, garlic, shallot, jalapeño, red wine vinegar, sugar, salt, pepper and olive oil). Blend again. Add mixture to the bowl with the first mixture. Stir to combine.
Taste; adjust seasonings. Refrigerate for at least 1 hour before serving. Serve in bowls topped with a drizzle of olive oil, diced cucumbers, diced peaches, avocado or guacamole and minced jalapeños.

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