Peach-and-Tomato Gazpacho with Cucumber Yogurt

Southern Living
Peach-and-Tomato Gazpacho with Cucumber YogurtRecipe
Photo: Jennifer Davick; Prop Styling: Lindsey Ellis Beatty
This soup captures summer in a bowl. It's light and refreshing--the perfect balance of sweet peaches and ripe tomatoes.
Makes about 5 cups

Ingredients

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5 large peaches, peeled and divided
3 large tomatoes, cored and divided
1/2 medium-size sweet onion, coarsely chopped (about 1/2 cup)
3 tablespoons apple cider vinegar
Kosher salt and freshly ground white pepper to taste
3/4 cup finely diced English cucumber
1/3 cup plain Greek yogurt
2 tablespoons chopped fresh chives
1 garlic clove, minced
Extra virgin olive oil
Garnishes: fresh chive pieces

Preparation

Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

1. Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes and next 2 ingredients in a food processor until smooth.

2. Chop remaining peach and tomato. Stir into pureed mixture. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 hour.

3. Meanwhile, combine cucumber and next 3 ingredients in a medium bowl. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 to 24 hours. (Chilling can dull the seasoning, so you may need to add more salt and pepper before serving.)

4. Ladle gazpacho into bowls. Spoon cucumber mixture over gazpacho. Drizzle each serving with about 1 tsp. extra virgin olive oil. Serve immediately.

Created date

May 2012