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Peach & Sungold Gazpacho
recipe
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Chicago
Peach & Sungold Gazpacho
Martin Sorge
Martin Sorge
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$1.00
This is a refreshing cold soup, perfect for summer. It combines sunny, sweet sungold tomatoes with tangy, luscious peaches. Instead of using bread to thicken this gazpacho-ish soup, I use almonds. Adjust the recipe to your taste by adding more or less water, vinegar, salt, and spices to suit your needs. Serve it as part of a main dish or as an appetizer or side dish.
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You Need

Serves 2 to 4
0:15

  • For the soup

    • 2 large peaches (about 300 g), pitted, unpeeled and cut into quarters
    • 150 g sungold tomatoes, or any other yellow or orange tomatoes
    • 1/2 of a large garlic clove (about 1/2 teaspoon)
    • 30 g sweet onion (like Vidalia), peeled and roughly chopped
    • 100 g (about 1/2 cup) cucumber, peeled and roughly chopped
    • 2 Tablespoons extra-virgin olive oil
    • 2 Tablespoons white wine vinegar
    • 30 g blanched almonds (whole, slivered, or sliced)
    • 1/2 teaspoon fine sea salt
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon freshly ground black pepper
    • Hefty pinch of ground cayenne pepper
    • 1/4 cup cold water

  • For garnish

    • 1 peach, finely diced
    • 1/4 cup cucumber, finely diced
    • A handful of croutons

    • How To

    1. Put all of the soup ingredients into a bowl and blend on high speed for about 1 minute until smooth. Taste and adjust seasoning. If it seems too thick, add some water. If it seems too thin, add a few more almonds. It can be made 1 day ahead if kept refrigerated. Blend again and adjust liquid and seasoning before serving.
    2. To serve, pour the soup into a bowl, garnish with diced peaches, cucumber, and add some croutons just before eating.