Peach-and-Tomato Gazpacho with Cucumber Yogurt

peach-tomato-gazpacho-sl-x This soup is totally refreshing and quite beautiful, especially if you use all-red tomatoes as your base, but a mixture of colors for the chunked-up portion. Yellow or white peaches do great in it, as well as nectarines and even apricots. I don’t bother peeling any of the fruit or veggies (tomatoes, that is — I do peel the onions!). If you plan on doing some ahead, just do the pureed part — once the peach chunks are cut up and added, the soup will  hold up for only about a day or two. Almonds are optional but they do add a nice crunch and their flavor goes beautifully with peaches. Of course, if you’re coming to eat at our house, you’ll have this soup with a soupcon of red pepper flakes! Demoed by Adrienne at US Botanic Garden August 6, 2015. Adapted from a recipe from Southern Living.

5 large peaches, divided
3 large tomatoes, cored and divided
1/2 medium-size sweet onion, coarsely chopped (about ½ C)
3 T apple cider vinegar

1/4 t red pepper flakes (optional)
½ C slivered almonds, toasted and coarsely ground
salt and pepper to taste
3/4 C finely diced cucumber, seeded as needed
1/3 C plain yogurt
2 T minced parsley
1 garlic clove, minced
Extra virgin olive oil to drizzle
snipped chives or minced parsley for garnish
Fresh-ground black pepper

Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes, onions, vinegar in a food processor until smooth. Chop remaining peach and tomato. Stir into pureed mixture. Add almonds and mix well. Season with salt and pepper. Cover and chill 1-4 hours. Meanwhile, combine cucumber and next 3 ingredients in a medium bowl. Season with salt and pepper Cover and chill 1 to 24 hours.To serve, ladle soup into bowls, top with 1 T yogurt mixture, drizzle with olive oil, garnish with minced parsley or chives and a grind of pepper.

Yield: Six servings

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