Peach and Tomato gazpacho recipe

Updated: 4 days ago

Originally from Spain, gazpacho is a cold soup often made with ingredients like tomatoes, cucumber and garlic.

This recipe by Reclaiming Yesterday puts a unique twist on this classic dish, adding some peaches to the mix.

Full of delicious flavours and fresh, seasonal ingredients, you’ll find it seriously refreshing on those hot summer days.

It’s perfect for lunch, but serve it with fresh herbs, corn and avocado and it’ll make a more filling meal that’s great for dinner too



Nutritional content

Servings: 4 people

Cook time: 10 minutes + cooking time

Ingredients

500g tomatoes, cored & chopped

450g peaches, peeled, pitted & chopped

40g red onion, peeled & chopped

300g cucumber. peeled & chopped

1 clove of garlic, peeled

3 tbsp fresh lime juice

Handful of fresh parsley

Handful of fresh basil

120ml water

60ml olive oil

1/4 tsp salt

Preparation

  1. Prepare the ingredients as described in the ingredients list.

  2. Put all the ingredients in a blender.

  3. Blend until smooth. Add more salt and lime juice if needed.

  4. If you’d like to make it even smoother, pour the soup through a metal sieve. Make sure you push everything through with a spoon, ladle or spatula.

  5. Put the gazpacho in an airtight container and keep it in the fridge overnight.

Tips

To store: When it’s ready, put the gazpacho in an airtight container and keep in the fridge for up to 4 days.