This refreshing tomato-peach gazpacho dish combines sweet heirloom tomatoes with juicy summer peaches. It’s a pretty easy dish that only requires a short amount of hands-on time before chilling in the refrigerator.
- two huge pears (3–4 inches wide) for garnish, hold back 1/4 cup.
- three big tomatoes (same size as peaches) for garnish, hold back 1/4 cup.
- 1 1/2 cups of a third of an english cucumber; reserve 1/4 cup for garnish.
- Sliced red onion to equal 1/4 cup plus 1/4 cup for garnish.
- ten basil leaves, plus more for decoration
- Olive oil, 1 tbsp
- 0.5–1 teaspoons of salt
- 1 to 2 teaspoons of champagne, sherry, or red wine vinegar (or apple cider vinegar)
- pepper, to taste, cracked
- Torn basil leaves, diced tomatoes, cucumbers, peaches, and red onions, along with your choice of burrata cheese, avocado slices, or a splash of olive oil (or ricotta or vegan ricotta).
- Peaches and tomatoes should be cut into quarters, with one wedge put aside for garnish.
- Blend the remaining tomatoes and peaches in a food processor. Add the onion, cucumber, basil, olive oil, 1/2 teaspoon each of salt and pepper, and 1 teaspoon of vinegar (reserving some for garnish).
- Blend up to a fair degree of smoothness. Taste. Find your ideal salt-to-vinegar ratio by adjusting the two to your taste. Add additional tomato if it’s too sweet. Tomatoes should come through strongly, with undertones of peach. At least two hours to chill.
- Chop the garnish items as finely as you can while they are chilling. Likewise, relax.
- Can be prepared in advance and chilled for 24 hours. 3–4 days in the refrigerator. I do not advise freezing.
- On occasion, I’ll add a half of an orange or yellow bell pepper.
- Serving size: 1 ¼ cup
- Calories: 143
- Sugar: 12.5 g
- Sodium: 327.3 mg
- Fat: 6.3 g
- Saturated fat: 2 g
- Carbohydrates: 18.7 g
- Fiber: 3.6 g
- Protein: 5.8 g
- Cholesterol: 8.8 mg