Peach And Tomato Gazpacho
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Crushed Ice2 tbsps
Shallot (chopped 1 medium)2 tbsps
Olive Oil1.5 tbsps
Wine Vinegar (white-)1 tbsp
Tarragon (chopped fresh)1 tsp
Salt1 tsp
Black Pepper1 cup
WaterDirections:
1
Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute
2
Force through a medium-mesh sieve into a large glass measure, discarding solids
3
Stir in water to desired consistency
4
Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl
5
3Serve soup in bowls topped with tomato peach salsa
6
Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute
7
Force through a medium-mesh sieve into a large glass measure, discarding solids
8
Stir in water to desired consistency
9
Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl
10
3Serve soup in bowls topped with tomato peach salsa