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tomato gazpacho soup
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Peach Tomato Gazpacho

Ripe peaches and heirloom tomatoes give this silky chilled gazpacho a fresh summer spin, topped with creamy burrata, crisp croutons and fragrant basil oil.
Servings 4

Ingredients

Gazpacho

  • 4 large ripe heirloom tomatoes, chopped
  • 2 ripe peaches, peeled and chopped
  • 1/2 long English cucumber, peeled and rough chopped
  • 1/4 small red onion, cut into 4
  • 1 garlic clove
  • 2 tbsp sherry or red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tsp salt
  • black pepper
  • 1/4 cup cold water

Basil Oil

  • 1 cup fresh basil leaves
  • 1/3 cup olive oil
  • salt

Garnish

  • 1/4 cup croutons
  • 1-2 balls burrata torn into pieces
  • peach and tomato, diced
  • fresh basil leaves
  • drizzle of olive oil
  • flaky sea salt

Instructions

  • Put tomatoes, peaches, cucumber, onion, garlic, vinegar, olive oil, salt and pepper into a blender.
  • Blend until completely smooth. If too thick, add cold water a little at a time until silky but still rich.
  • Transfer to a bowl, cover and refrigerate for at least 2 hours.

Basil Oil

  • Blend basil, olive oil and salt until smooth. Strain for a more luxurious finish (optional).

Serve

  • Pour chilled gazpacho into bowls. Top with torn pieces of burrata, sliced peaches, tomatoes, croutons, and finish with basil leaves, basil oil drizzle and flaky salt.