Peach and Tomato Gazpacho with Cucumber-Herb Yogurt


Peach and Tomato Gazpacho with Cucumber-Herb Yogurt

While sitting at a restaurant waiting for breakfast, I was thumbing through a local Atlanta magazine (I don’t remember the name) and came across this interesting recipe. It looked really good and had a different take on the usual gazpacho recipes. I thought what a great time to try this since the peaches and tomatoes at this time of the year were perfect & delicious. This recipe was so fast & easy to make. I tasted the gazpacho before chilling and I had my doubts. It was sweet, yet tart– unusual. However, after chilling for about four hours and adding the yogurt topping, it was delicious. The topping had the crunch of the cucumbers that added so much texture to this otherwise smooth soup. My husband and I found that we wanted more topping. This is definitely a recipe that I will make for guest. Just remember to season with salt and pepper to taste. You can under salt this soup.

Peach and Tomato Gazpacho with Cucumber-Herb Yogurt
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Peach and Tomato Gazpacho with Cucumber-Herb Yogurt
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Ingredients
Servings:
Instructions
  1. Combine the peaches, tomatoes, onions, and vinegar in the food processor bowl fitted with the metal blade. Season the S&P. Puree until smooth. Transfer to a sealable container and refrigerate until cold, about 1 hour.
  2. Place yogurt in a medium bowl. Add cucumbers, chives, and garlic. Stir to combine. Season with S&P. Cover and refrigerate until ready for use.
  3. When ready to serve, taste & adjust the seasoning with salt and pepper. Ladle the chilled gazpacho into chilled bowls.
  4. Spoon about 2 Tbl. Of the cucumber-yogurt mixture into the center. Garnish with a peach slice & a sprig of marjoram ( I didn't use marjoram). Drizzle over with a few drops of extra virgin olive oil. Serve immediately.
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