My oh my I love the way this peach gazpacho looks, I mean, how often do I get to eat peachy pink food? Since childhood, I have looked forward to two reasons, peaches and cherries. So with some of my ripe peaches that my mom picked up at the farmer’s market, I decided to make a nice, refreshing peach gazpacho.
Do any of you follow Rachel Ray? I check her out on occasion, and lately I have been impressed with her inclusion of vegetarian cuisine into her cooking. So I used her recipe for this cold soup, with some minor adjustments. To make it sweeter, I used a little more peach, and I only had dry tarragon, so I blended it into the soup instead of garnishing the finished soup with fresh leaves as Ray suggests. The soup was fresh and tasty, and I will absolutely make it again. Here is Rachel Ray’s version of peach gazpacho, and my recipe inspiration.
- 3-4 ripe Peaches
- 3-4 medium Tomatoes
- 1 cup Ice
- ½ Shallot
- 1 tsp Red Wine Vinegar
- 1 tbsp Olive Oil (plus more for garnish)
- 1 tbsp Tarragon (plus more for garnish)
- Cut the peaches into large chunks, removing the seeds.
- Cut the tomatoes in half and remove the seeds and core.
- Place all the ingredients into a food processor, and process for a few minutes until soup is smooth.
- Garnish with a few drops of olive oil, and a sprinkle of tarragon.