I couldn’t have had a more perfect first experience tasting gazpacho than I did in Spain two years ago. A traditional Spanish dish, the cold vegetable soup was a refreshing and energizing treat after long days of exploring a city or too many meals of tasty but heavy protein-focused dishes. It was simple yet powerful that hot summer and will always remind me of my special trip and all the amazing food I enjoyed.
I was thinking about the Spanish gazpachos I loved at the same time I was brainstorming creative ways to cook and bake with peaches, and thus, this was how this recipe came about. Tomato-based gazpachos are refreshing as is and this recipe adds depth and a bit of sweetness with the addition of peaches, orange bell pepper, and cilantro. And yes, though I strongly dislike the resulting garlic smell lingering on my fingers, I like how the garlic makes the gazpacho pop.
Peach and Tomato Gazpacho
Makes 4 servings; Adapted from this version
2 large ripe tomatoes, cored and quartered
2 ripe peaches, halved
1/2 medium cucumber, peeled, cut into chunks
1/4 orange bell pepper
1 small clove garlic minced
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 tablespoons fresh cilantro
1/2 teaspoon salt
1 teaspoon fresh ground pepper
Orange bell pepper chunks and cilantro, for garnish (optional)
- Blend all ingredients except for the garnish in a food processor until it is as smooth as possible or to the consistency you’d like. If you want the gazpacho to be smoother, pour it through a fine sieve. I thought it was very smooth already.
- Pour in a bowl and garnish with orange bell pepper and cilantro.