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Gallery Yellow Tomato and Peach Gazpacho Credit: Frédéric Lagrange Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4

Ingredients Ingredient Checklist 4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving 6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving 2 cloves garlic, chopped 2 tablespoons sherry vinegar Kosher salt and freshly ground pepper 1/2 English cucumber, peeled and finely chopped 1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced 1 purple scallion, thinly sliced, or 1/4 cup finely diced red onion 1 ripe peach, seeded and finely diced Extra-virgin olive oil, for drizzling

Cook’s Notes This recipe is adapted from Sarah Copeland’s book Feast: Generous Vegetarian Meals for Any Eater and Every Appetite ($24.99, amazon.com).

Gallery Yellow Tomato and Peach Gazpacho Credit: Frédéric Lagrange

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4

Yellow Tomato and Peach Gazpacho      Credit: Frédéric Lagrange

Yellow Tomato and Peach Gazpacho

Credit: Frédéric Lagrange

Yellow Tomato and Peach Gazpacho

Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4

Recipe Summary

prep: 30 mins total: 1 hr 30 mins

Servings: 4

prep: 30 mins

total: 1 hr 30 mins

prep:

30 mins

total:

1 hr 30 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving 6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving 2 cloves garlic, chopped 2 tablespoons sherry vinegar Kosher salt and freshly ground pepper 1/2 English cucumber, peeled and finely chopped 1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced 1 purple scallion, thinly sliced, or 1/4 cup finely diced red onion 1 ripe peach, seeded and finely diced Extra-virgin olive oil, for drizzling

Directions

In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.

Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.

Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.

Cook’s Notes This recipe is adapted from Sarah Copeland’s book Feast: Generous Vegetarian Meals for Any Eater and Every Appetite ($24.99, amazon.com).

Cook’s Notes

This recipe is adapted from Sarah Copeland’s book Feast: Generous Vegetarian Meals for Any Eater and Every Appetite ($24.99, amazon.com).

Reviews

 Add Rating & Review

Reviews

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Add Rating & Review

All Reviews for Yellow Tomato and Peach Gazpacho

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Yellow Tomato and Peach Gazpacho

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest