Yummy Peach And Tomato Gazpacho Recipe

Who says that fruits only belong in a dessert? Well, certainly not Andalusians, as dozens of Spanish soup recipes creatively incorporate fruits into savory dishes.

If you would like to venture into this realm of recipes, then the peach and tomato gazpacho is the best starting point for you.

Keep reading this article and learn how to master this refreshing dish, with some expert tips for serving, storing, and customizing the recipe to your liking.

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Pssst…!!?? You can’t get enough of Spanish soup recipes? Have a look at my other posts: 

• Fruit Gazpacho

• Summer fruit soup

• Watermelon gazpacho

Background of the Dish

People are mostly familiar with the traditional gazpacho, that delicious and rich red tomato cold soup that was created in Southern Spain in the 1600s.

Over time, people began to play with the ingredients of this recipe, and thanks to its summery nature, fruits were incorporated, giving rise to peach and tomato gazpacho.

There are other Spanish gazpachos made with fruits, such as the watermelon tomato gazpacho and the pineapple gazpacho, but this one holds a special place due to its perfect balance of sweet and tangy flavors, reminiscent of the sunny orchards and vineyards of Andalusia. 

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Things You’ll Need for Peach And Tomato Gazpacho

To make this recipe for Spanish soup, you will need peaches, tomatoes, red onion, garlic cloves, cucumber, and other fresh herbs.

To reach the perfect consistency on this peach and tomato gazpacho you will need a blender, food processor, or immersion blender.

Ingredients

• 6 ripe tomatoes
• 3 ripe peaches
• 1 cucumber
• 1 small red onion
• 2 garlic cloves
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 3 tablespoons red wine vinegar
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

How to Make Peach And Tomato Gazpacho – Step by Step Guide

1. To start, wash the tomatoes and peaches, then dice them, discarding the seeds and pit. Peel and chop the cucumber and onion into small pieces, also mince the garlic cloves. Chop the fresh cilantro and basil leaves and set them aside.

2. Now grab a blender or food processor and combine the diced tomatoes, peaches, cucumber, red onion, garlic, basil, and cilantro and blend until smooth. You may need to do this in batches, depending on the size of your blender or food processor.

3. Once it reaches a smooth consistency, transfer it to a large bowl. Stir in the red wine vinegar and olive oil until well combined and season with salt and pepper. The flavors will develop more as the gazpacho chills, so don’t over-season at this stage.

4. For the next step in this Spanish soup recipe, cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until well chilled.

5. After that and right before serving, give the tomato and peach gazpacho a good stir. Taste and adjust seasoning if necessary.

6. Finally, pour the cold peach and tomato gazpacho into bowls. For added texture, you can cut cucumber, tomato, or peach into small squares and use it to top the soup if desired.

Substitution of Ingredients

The peach tomato recipe only calls for easy-to-find ingredients, making it accessible and convenient for home cooks of all levels, but you still can customize it.

For example, you can add other vegetables to this peach and tomato gazpacho, such as bell peppers, jalapeño pepper, white onion, 

or even carrots for added sweetness and texture.

Thanks to the liquid content of the ingredients of this peach tomato gazpacho, you probably won’t need to add water, but to reach a creamier texture you can incorporate a splash of cold water, coconut milk, or even a dollop of Greek yogurt.

Besides that, you can prepare this Andalusian tomato soup with canned tomatoes, tomato juice, or cherry tomatoes for a quick and easy alternative.

Other fruity Spanish soup recipes that have a similar flavor profile are the refreshing cold pear soup, the tropical gazpacho de mango and blueberry cold soup.

Tips on Serving Peach And Tomato Gazpacho

The most important part about serving this peach soup is to do it while it is cold, preferably if you do it right after you take it out of the fridge to ensure maximum refreshment and flavor.

For a delightful presentation and optimal flavor, serve peach and tomato gazpacho well-chilled, garnished with fresh herbs, and accompanied by crusty bread or a light salad.

With that being said, this cold Spanish soup works as a main dish, as an appetizer, or even as a super-fresh afternoon snack.

To serve this peach and tomato soup as a main dish, we recommend that you incorporate some sort of protein while serving, such as grilled chicken, shrimp, cooked tofu, or beans.

Just like other Spanish soups, you can top this peach and tomato gazpacho with a drizzle of high-quality olive oil for richness, or a sprinkle of finely chopped fresh herbs like parsley or chives for brightness.

How to Store Peach And Tomato Gazpacho

Once you finish making the peach and tomato gazpacho, you can either serve it right away or store it in the fridge to enjoy it later.

If you choose the latter, you have to place the Spanish tomato soup in a bowl or container with a lid and also cover it with plastic wrap in contact with the top (so that it doesn’t form a crust).

After that, you can store the peach and tomato gazpacho for up to 3 days in the fridge, and before serving be sure to stir it around to redistribute the flavors and reach the perfect consistency.

Fortunately, there are more Spanish cold soups that you can make and store in the fridge for a couple of days, such as the sweet strawberry gazpacho and the vibrant cherry gazpacho.

Recipe Card: Peach And Tomato Gazpacho

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