This soup captures summer in a bowl. It's light and refreshing--the perfect balance of sweet peaches and ripe tomatoes.

Virginia Willis
Recipe by Southern Living June 2012

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Jennifer Davick; Prop Styling: Lindsey Ellis Beatty

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Makes about 5 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.)

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