I was never a fab of tomato gazpacho until I tried this one during my last week’s visit to the Early Mountain Vineyards. It was fresh, delicious and perfect accompaniment for our cheese charcuterie on that sweltering hot evening. I loved it so much that I had to request the chef for the recipe and he was kind enough to pass it along to me. I copied it to a tee expect for the peach yogurt that the chef prepared in-house and used as a heavy garnishing ( he almost covered half of the gazpacho with it ).
For all those who aren’t familiar, Gazpacho is a Spanish-style soup made from tomatoes and other vegetables and spices and is always served cold; cold as in chilled cold. For me it would easily pass for a refreshing smoothie bowl. It is generally prepared in summer with tomato as the base ingredient and the fruit variation depends on the harvest. For today’s recipe I used peaches as it is in season. I wanted to share the recipe with you before it was too late for it to be enjoyed- SO ENJOY!
TOMATOES– gazpacho is generally made with red tomatoes but this recipe in particular called for yellow tomatoes. I would recommend either yellow or orange tomatoes, whichever is easily available. In case you can’t, try red tomatoes.
PEACH– the ratio of tomato to peach is 2:1, but you could use more peach if you like yours more fruity.
SHERRY VINEGAR– this vinegar makes the soup tastier but if you don’t have it- don’t stress! You could use substitutes like Red Wine Vinegar or Rice Vinegar- whichever is handy.
PEACH YOGURT– this is totally optional but the creamy, smooth taste of homemade peach tomato with the cold soup is worth experiencing. I replaced mine with store bought coconut yogurt and drizzled it over my soup as garnish.
Yellow Tomato Peach Gazpacho
Equipment
- Food Processor
- Sifter
Materials
- 4 cups Yellow heirloom tomatoes
- 2 cups Ripe Peaches
- 2 cups Cucuember chopped
- 2 tbsp Sherry Vingear
- 4-5 large Basil Leaves a few extras for garnshing
- 1/2 cup Olive Oil
- 1/2 cup Peach or Coconut Yogurt
- 1 pint colorful cherry tomaotoes for garnish
- 1 tsp Salt ( as preferred )
- 1/2 tsp Cracked Black Pepper
Instructions
- Mix all ingredients except olive oil in blender. Once mixture is smooth, slowly add olive oil while the blender is running.
- Strain through a fine sieve and discard any solids. Taste and season as needed. Refrigerate.
- Serve cold either with coconut or with peach yogurt as the garnish.
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