Cookbook:Peach and Tomato Gazpacho

Cookbook | Ingredients | Recipes | Soup

Peach and Tomato Gazpacho
Category Soup recipes
Servings 4
Time 20 minutes

This gazpacho is a cold soup that is wonderful to taste and refreshing to serve during the warmer months. The peach flavor adds a variation on the traditional more Spanish combination of tomato, bell pepper, and cucumber. Gazpacho is popular throughout Spain, Portugal and Latin America. This particular version is more modern and is especially easy to make as little chopping is needed if you use the blender as described.



Medium size bowl. Small size bowl. Blender (strong enough to chop ice). Knife for cutting vegetables. Cutting board. Measuring cup. Measuring spoons. Scales optional.


  1. Cut the tomato into sections and place 2/3 into the blender, set the other 1/3 to the side in the small bowl
  2. Run the blender on high speed to purée the tomatoes
  3. Cut the pitted peaches into sections and place 1/2 into the blender, set the other 1/2 to the side in the small bowl
  4. Add the peaches to the tomato purée and blend on high speed to purée the peaches
  5. Cut the shallot into sections and place into the mixture and purée
  6. Chop the fresh tarragon removing and discarding any large stems and place the leaves into the blender mixture and purée
  7. Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well
  8. Add crushed ice into the blender and purée for 30 seconds on highest power
  9. Add contents from small bowl into blender and pulse blend on lowest setting very briefly (this will provide some texture to gazpacho with small chunks of tomato and peach)
  10. Serve right away as chilled gazpacho soup

Notes, tips, and variationsEdit

  • 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

External linksEdit