Stone Fruit and Tomato Gazpacho
Editor's Note: This summer, add "making homemade gazpacho" to your bucket list! This recipe for Stone Fruit and Tomato Gazpacho is the perfect place to start. This recipe has more than 10 ingredients, but don't let that keep you from trying this recipe. This chilled soup recipe is actually easy to make and is the perfect dish to make after a trip to your favorite farmers market. Elegant enough to serve as an appetizer, this easy gazpacho recipe can also be served as a light dinner. Serve up this soup with fresh-baked bread and a wedge of your favorite cheese for a delicious and filling meal.
I am a big fan of gazpacho in all forms. Late peaches ripen about the same time as backyard tomatoes and this is one of my favorite summer versions. I always make a generous amount, but you can easily cut this recipe in half. I like to strain leftovers to use as a salsa-like topping on goat cheese and on sandwiches.
Makes8 servings (about 7 cups)
CostInexpensive
Total Timeunder 4 hours
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionBuffet, Buffet Meal, Casual Dinner Party, Family Get Together, Formal Dinner Party
Recipe CourseAppetizer, Main Course
Dietary ConsiderationVegetarian
MealDinner, Lunch
Taste and TextureFruity, Light
Type of DishCold Soup, Soup
Ingredients
- 1 pound peaches or nectarines, peeled and cut into small chunks
- 1 large slicing cucumber or 3 small Persian cucumbers, peeled and cut into small chunks (see Notes)
- 1/2 medium red onion, roughly chopped
- 1 small jalapeño pepper, seeded and roughly chopped, or to taste
- 2 pounds juicy tomatoes, cut into chunks, plus 1 medium ripe tomato for serving
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 1/2 tablespoons cider vinegar
- 2 tablespoons freshly squeezed lime juice, more to taste
- Kosher salt and freshly ground black pepper
- 6 lime wedges, for serving
- 2 tablespoons chopped basil or parsley, both if you have them
Instructions
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Place 1/4 cup each of chopped peaches and cucumbers, 2 tablespoons red onion, and 1 teaspoon of jalapeño in a small bowl. Cover and refrigerate until ready to serve.
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Place the 2 pounds of tomatoes, remaining peaches, cucumber, red onion, and jalapeño in a blender and puree until the gazpacho is as smooth as you'd like. (If you have a small blender, you may need to do this in batches.) Pour the gazpacho into a large bowl and add the olive oil, cider vinegar, lime juice, and 3/4 teaspoon each of salt and pepper. Chill for at least two hours or overnight. Taste again after chilling and add additional lime juice, salt, and pepper to taste.
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To serve, finely dice the reserved peaches, cucumbers, red onion, jalapeño, and remaining tomato. Add the basil or parsley (or both), mix to combine, and season with salt and pepper to taste. Ladle the chilled gazpacho into bowls, top with the tomato-peach salsa, and drizzle with olive oil.
Notes
Prime picks: Juicy tomatoes such as Jaune Flamme, Red Boar, Missouri Pink Love Apple, or Chocolate Stripes are great here.
Best left on the vine: Paste or plum tomatoes.
Slicers are what most large grocery store cucumbers are called.
2015 Scott Daigre & Jenn Garbee
