Peach and Tomato Gazpacho
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 first-course servings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup crushed ice
- 1 tablespoon chopped fresh tarragon
- Carbohydrate 14 g(5%)
- Fat 7 g(11%)
- Fiber 3 g(13%)
- Protein 2 g(5%)
- Saturated Fat 1 g(5%)
- Sodium 591 mg(25%)
- Calories 123
Preparation Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency. Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa.
Preparation Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency. Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa.
