Last summer I made gazpacho for the first time. It was a Yellow Heirloom Tomato Gazpacho. I enjoyed eating it so much last summer, I decided to make another gazpacho. This riff on gazpacho gets unexpected sweetness and great color from the addition of cherries and a peach.
Chilled Tomato and Stone Fruit Soup
Yields 6 Servings
6 medium tomatoes, quartered
1 large English cucumber, peeled, seeded, cut into pieces
1 large ripe peach, peeled, quartered
1 cup fresh (or frozen) cherries, pitted
1/2 jalapeno, seeded (or with seeds for a spicier soup), chopped
3 garlic cloves
1 cup water
2 Tablespoons white balsalmic vinegar
1/4 cup extra-virgin olive oil
salt and pepper to taste
1 ripe avocado, chopped (for garnish)
Pulse tomatoes in a high speed blender (such as a VitaMix) until finely chopped and transfer to a large bowl.
Pulse cucumber, peach, japapeno, garlic and cherries until finely chopped and add to bowl with tomatoes.
Mix in vinegar, oil, salt, pepper and water. Cover and let sit at room temperature for 1 hour or chill at least 12 hours.
Season soup with salt, pepper and more oil and vinegar, if desired. Serve soup drizzled with oil and season with salt and pepper. Garnish with avocado.
Cook’s Note: Stores in refrigerator for 4-5 days. I’ve also made this soup without the cherries and it is equally as good. I hope you enjoy. If you do try it, let me know what you think in the comments or on Facebook.