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
Servings: 4 people
Cook time: 10 minutes + cooking time
● 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
Prepare the ingredients as described in the ingredients list.
Put all the ingredients in a blender.
Blend until smooth. Add more salt and lime juice if needed.
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.
Put the gazpacho in an airtight container and keep it in the fridge overnight.
To store: When it’s ready, put the gazpacho in an airtight container and keep in the fridge for up to 4 days.