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Tomato Peach Gazpacho finished recipe

Tomato Peach Gazpacho

Tomato Peach Gazpacho is a chilled summer soup made with ripe tomatoes, juicy peaches, cucumber, red bell pepper, olive oil, and sherry vinegar. Blending breaks down the produce while emulsifying the olive oil into the vegetable juices, giving the soup a smooth, lightly creamy texture without dairy.
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 6 cups

Ingredients
  

  • 11/2 pounds ripe tomatoes cored and roughly chopped
  • 1 pound ripe peaches pitted and roughly chopped
  • 1 medium cucumber about 8 ounces (225 g), peeled, seeded, and roughly chopped
  • 1 medium red bell pepper about 5 ounces (140 g), stemmed, seeded, and roughly chopped
  • 1 small garlic clove peeled and roughly chopped
  • 3 tablespoons sherry vinegar
  • 1 teaspoon kosher salt
  • 1/3 cup extra-virgin olive oil plus 1 tablespoon (15 ml) for serving
  • 2 tablespoons fresh basil leaves thinly sliced

Instructions
 

Method

  • Keep the ingredients cool, ideally around 40°F (4°C). Chop the tomatoes, peaches, cucumber, red bell pepper, and garlic for 8 to 10 minutes, cutting them into roughly 1-inch (2.5 cm) pieces so they blend evenly; the produce should look juicy and uniformly prepared.
  • Add the tomatoes, peaches, cucumber, red bell pepper, garlic, sherry vinegar, and kosher salt to the 64-ounce (1.9 L) blender. Blend at room temperature or colder for 1 minute, until the mixture is completely broken down with no large pieces visible.
  • Run the blender on high for another 1 to 2 minutes, until the mixture looks uniformly smooth and moves freely around the blades. Thorough blending releases moisture and breaks down the produce fibers, preventing a coarse texture.
  • With the blender running on medium, slowly pour in ⅓ cup (80 ml) extra-virgin olive oil over about 30 seconds, then blend for 30 seconds more. The gazpacho should become slightly lighter in color and visibly creamier as the oil emulsifies with the vegetable juices.
  • For an especially smooth gazpacho, press the mixture through a fine-mesh strainer into a large mixing bowl for 2 to 3 minutes. Stop when mostly dry pulp remains; straining removes skins and coarse fibers without changing the cold temperature.
  • Transfer the gazpacho to the 2-quart (1.9 L) covered container and refrigerate at 40°F (4°C) or colder for at least 2 hours. It should be thoroughly cold and slightly thicker when ready to serve as chilling firms the blended texture.
  • Stir the cold gazpacho for about 15 seconds, then divide it among four bowls. Drizzle with the remaining 1 tablespoon (15 ml) olive oil and scatter the sliced basil over the top; serve at about 40°F (4°C), when the soup is cold, smooth, and aromatic.

Notes

Refrigerator: Transfer the gazpacho to an airtight container and refrigerate at 40°F (4°C) or colder for up to 3 days. Stir before serving because the emulsion can loosen and some separation is natural during storage. Freezer: Freeze the gazpacho in an airtight freezer-safe container, leaving about 1 inch (2.5 cm) of headspace, for up to 2 months. Thaw overnight in the refrigerator at 40°F (4°C), then blend for 20 to 30 seconds to restore some of the texture lost as ice crystals disrupt the emulsion.
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