Ingredients
- 4 cups (946 ml / 1.5 lb / 630 g) tomatoes
- 2 cups (473 ml / 1 lb / 454 g) pitted peaches
- ¼ cup (59 ml) crushed ice
- 2 Tbsp (30 ml) chopped shallot
- 2 Tbsp (30 ml) olive oil
- 1½ tsp (22 ml) white-wine vinegar
- 1 Tbsp (15 ml / 8 sprigs) chopped fresh tarragon
- 1 tsp salt
- ½ tsp black pepper
Make it step by step
- Cut the tomato into sections, place ⅔ into the blender, and set the other ⅓ to the side in the small bowl.
- Run the blender on high speed to purée the tomatoes.
- Cut the pitted peaches into sections, place ½ into the blender, and set the other ½ to the side in the small bowl.
- Add the peaches to the tomato purée and blend on high speed to purée the peaches.
- Cut the shallot into sections, place into the mixture, and purée.
- Chop the fresh tarragon, removing and discarding any large stems, place the leaves into the blender mixture, and purée.
- Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well.
- Add crushed ice into the blender and purée for 30 seconds on highest power.
- Add contents from small bowl into blender and pulse on lowest setting very briefly (this will provide some texture to gazpacho with small chunks of tomato and peach).
- Serve right away as chilled gazpacho soup.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.