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Peach and Tomato Gazpacho
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4525008
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
- 4 cups (946 ml / 1.5 lb / 630 g) tomatoes
- 2 cups (473 ml / 1 lb / 454 g) pitted peaches
- ¼ cup (59 ml) crushed ice
- 2 Tbsp (30 ml) chopped shallot
- 2 Tbsp (30 ml) olive oil
- 1½ tsp (22 ml) white-wine vinegar
- 1 Tbsp (15 ml / 8 sprigs) chopped fresh tarragon
- 1 tsp salt
- ½ tsp black pepper
Directions
- Cut the tomato into sections, place ⅔ into the blender, and set the other ⅓ to the side in the small bowl.
- Run the blender on high speed to purée the tomatoes.
- Cut the pitted peaches into sections, place ½ into the blender, and set the other ½ to the side in the small bowl.
- Add the peaches to the tomato purée and blend on high speed to purée the peaches.
- Cut the shallot into sections, place into the mixture, and purée.
- Chop the fresh tarragon, removing and discarding any large stems, place the leaves into the blender mixture, and purée.
- Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well.
- Add crushed ice into the blender and purée for 30 seconds on highest power.
- Add contents from small bowl into blender and pulse on lowest setting very briefly (this will provide some texture to gazpacho with small chunks of tomato and peach).
- Serve right away as chilled gazpacho soup.
Equipment
Medium-sized bowl, Small-sized bowl, Blender (strong enough to chop ice), Knife for cutting vegetables, Cutting board, Measuring cups, Measuring spoons, Scale (optional)
Notes
For garnish, sprinkle some fresh tarragon leaves on the gazpacho.
To add some variety, add a dollop of Greek yogurt or sour cream to the center.
You can purée all the ingredients in one batch, then add the ice and blend to make a smoothie.
You can substitute a red onion for shallot.