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Tomato Peach Gazpacho--perfect for a BBQ appetizer.
4 peaches, pitted and chopped (2-4 cups)
4 tomatoes, chopped (2-4 cups)
1/2 Jalapeno or crushed red pepper
2 tablespoons olive oil
1-2 tablespoons white-wine vinegar or fresh lime juice
1/2 c chopped cilantro
Salt and pepper
1 chopped shallot (optional)
Several ice cubes or time to chill in fridge
Purée all together in a blender until very smooth about 2 minutes. Start with peaches and jalapeno, then add tomatoes, ice, shallot, oil, vinegar/lime juice, and spices.
Optional: Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
Optional Salsa: Tosstogether remaining tomatoes and peaches with a tablespoon oil, 1/2 tablespoon vinegar, teaspoon tarragon, and salt and pepper in a bowl. Serve soup in bowls topped with tomato peach salsa.