Gazpacho with tomatoes and peaches
4 servings
20 minutes
Gazpacho with tomatoes and peaches is an exquisite cold soup that embodies the brightness of Italian cuisine and the freshness of a summer garden. The traditional Spanish gazpacho, known for its rich tomato flavor, has received an unusual fruity addition—sweet, juicy peaches—making the dish even more refined. The lightness of the icy puree, the spiciness of tarragon, and the gentle acidity of wine vinegar create a harmonious balance of flavors. It is the perfect refreshing dish for hot days that can be served as an elegant appetizer or a light main course. Gazpacho requires no thermal processing, preserving the beneficial properties of fresh ingredients. It will be an excellent choice for summer parties, picnics or a light outdoor dinner, delighting guests with its originality and subtle gastronomic charm.
1
In a blender, puree two-thirds of the tomatoes, half of the peaches, ice, finely chopped shallot, 1 tablespoon of olive oil, 1 tablespoon of vinegar, 2 teaspoons of tarragon, 0.75 teaspoons of salt, and 0.25 teaspoons of pepper.
- Tomatoes: 700 g
- Peaches: 450 g
- Crushed ice: 0.3 glass
- Shallots: 1 head
- Olive oil: 2 tablespoons
- White wine vinegar: 1.5 tablespoon
- Tarragon leaves: 1.5 tablespoon
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
2
Then strain the puree through a sieve and add water to reach your desired consistency.
- Water: 0.5 glass
3
In a small bowl, mix the chopped remaining tomatoes and peaches, the remaining oil, vinegar, tarragon, salt, and pepper.
- Tomatoes: 700 g
- Peaches: 450 g
- Olive oil: 2 tablespoons
- White wine vinegar: 1.5 tablespoon
- Tarragon leaves: 1.5 tablespoon
- Salt: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
4
Pour the soup into the bowl and top with a small amount of tomato-peach salsa.