Yellow Tomato and Peach Gazpacho Recipe

This Yellow Tomato and Peach Gazpacho is a refreshing and chilled recipe, which is made with ripe yellow tomatoes and fresh peaches. It’s the perfect summer soup, ready in about 20 minutes, plus chilling time.

Yellow Tomato and Peach Gazpacho Ingredients

• 4 pounds ripe orange or yellow tomatoes (4 to 6), cored and coarsely chopped
• 6 large fresh basil leaves
• 2 cloves garlic, chopped
• 2 tablespoons sherry vinegar
• Kosher salt and freshly ground pepper
• For Garnish:
• 1 medium yellow tomato, cored and finely diced
• ½ English cucumber, peeled and finely chopped
• 1 small bell pepper, purple, red, or yellow, finely diced
• 1 purple scallion, thinly sliced, or ¼ cup finely diced red onion
• 1 ripe peach, seeded and finely diced
• Small fresh basil leaves
• Extra-virgin olive oil, for drizzling

How To Make Yellow Tomato and Peach Gazpacho

1. Marinate the base: In a large bowl, combine the coarsely chopped tomatoes, large basil leaves, garlic, and sherry vinegar. Season with salt, cover, and refrigerate for at least 1 hour to let the flavors meld.
2. Chill the serving bowls: While the tomato mixture marinates, place your serving bowls in the refrigerator to chill.
3. Blend the gazpacho: Remove and discard the large basil leaves from the tomato mixture. Transfer the mixture to a blender (working in batches if necessary) and process for about 2 minutes, until frothy and completely smooth. Taste and adjust the seasoning with more salt and pepper if needed.
4. Garnish and serve: Ladle the soup into the chilled bowls. Create a small mound of the finely diced cucumber, tomato, bell pepper, scallion, and peach in the center of each bowl. Top with small basil leaves, drizzle with olive oil, and serve immediately.

Recipe Tips

• How to get the smoothest gazpacho? For a truly velvety texture, use a high-powered blender and don’t be afraid to let it run for a full 2 minutes per batch. You can also pass the blended soup through a fine-mesh sieve for an even silkier result.
• Can I make this ahead of time? Absolutely. This is a perfect make-ahead dish. The flavor actually improves as it sits. You can store the blended soup in an airtight container in the refrigerator for up to 3 days. Prepare the garnishes just before serving.
• What kind of tomatoes are best? Ripe, in-season yellow or orange heirloom or beefsteak tomatoes will provide the best color and a sweet, low-acid flavor.
• How to add a little spice? For a gentle kick of heat, you can add half of a seeded jalapeño or serrano chile to the blender along with the tomatoes.

What To Serve With Yellow Tomato and Peach Gazpacho

This light and refreshing soup is a perfect starter or light lunch.

• A slice of crusty, grilled bread rubbed with garlic
• A simple shrimp or crab salad sandwich
• A side of salty prosciutto or serrano ham
• A glass of crisp, dry white wine like Sauvignon Blanc

How To Store Yellow Tomato and Peach Gazpacho

• Refrigerate: Store the blended gazpacho in an airtight container in the refrigerator for up to 3 days. It’s best to store the fresh chopped garnishes separately.

Yellow Tomato and Peach Gazpacho Nutrition Facts

• Serving Size: 1 serving
• Calories: 150 kcal
• Fat: 8g
• Carbohydrates: 18g
• Protein: 4g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Creamy Tomato Soup Recipe
• I Tried Martha Stewart’s Tomato Pie — And I Knew She’d Hate My Version
• Martha Stewart Tomato Soup​