Heirloom Tomato & White Peach Gazpacho

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Heirloom Tomato & White Peach Gazpacho


Yield: 4 servings

Prep Time: 5 minutes

Total Time: 10 minutes plus 2 hours to chill in the refrigerator


Ingredients:

1 large red heirloom tomato, cored and cut into wedges (reserve some for garnish)

1 orange heirloom tomato, cored and cut into wedges (reserve some for garnish)

2 white peaches, peeler and cut into slices (reserve some for garnish)

1 organic cucumber, seeds removed and diced (reserve some for garnish)

1 small shallot, minced

1 clove of garlic, peeled and minced

½ cup filtered water

1 TBSO extra virgin olive oil

½ TBSP sherry vinegar or white balsamic vinegar

½ tsp salt 

¼ cup basil leaves plus a few leaves julienned for garnish


Directions:

  1. Puree all of the ingredients in a blender or large food processor (except the garnishes–basil, heirloom tomato, cucumber, white peach).

  2. Taste to check seasoning. Add more salt to taste.

  3. Refrigerate for 2-24 hours in a glass pitcher.

  4.  If the gazpacho is in the refrigerator for longer than 2 hours, then I recommend setting it out of the refrigerator for 30 minutes to one hour before serving.

  5. Pour an equal amount into 4 shallow bowls, then garnish with heirloom tomato, cucumber, white peach, julienned basil, and a few flakes sea salt  

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Serving suggestions:

  1. Serve with a glass of rose’ or pinot grigio from Josh Cellars is my recommendation.

  2. This is a terrific first course for a summer dinner party. Follow with paella and you have the perfect meal. 

 

Buon Appetito!