Stone Fruit and Tomato Gazpacho Recipe

Name: Stone Fruit and Tomato Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound peaches or nectarines, peeled and cut into small chunks; 1 large slicing cucumber or 3 small Persian cucumbers, peeled and cut into small chunks (see Notes); 1/2 medium red onion, roughly chopped; 1 small jalapeno pepper, seeded and roughly chopped, or to taste; 2 pounds juicy tomatoes, cut into chunks, plus 1 medium ripe tomato for serving; 1 tablespoon extra-virgin olive oil, plus more for serving; 1 1/2 tablespoons cider vinegar; 2 tablespoons freshly squeezed lime juice, more to taste; Kosher salt and freshly ground black pepper; 6 lime wedges, for serving; 2 tablespoons chopped basil or parsley, both if you have them

Servings: persons

1 pound peaches or nectarines, peeled and cut into small chunks
1 large slicing cucumber or 3 small Persian cucumbers, peeled and cut into small chunks (see Notes)
1/2 medium red onion, roughly chopped
1 small jalapeno pepper, seeded and roughly chopped, or to taste
2 pounds juicy tomatoes, cut into chunks, plus 1 medium ripe tomato for serving
1 tablespoon extra-virgin olive oil, plus more for serving
1 1/2 tablespoons cider vinegar
2 tablespoons freshly squeezed lime juice, more to taste
Kosher salt and freshly ground black pepper
6 lime wedges, for serving
2 tablespoons chopped basil or parsley, both if you have them

1
Place 1/4 cup each of chopped peaches and cucumbers, 2 tablespoons red onion, and 1 teaspoon of jalapeno in a small bowl.
2
Cover and refrigerate until ready to serve.
3
Place the 2 pounds of tomatoes, remaining peaches, cucumber, red onion, and jalapeno in a blender and puree until the gazpacho is as smooth as you'd like.
4
(If you have a small blender, you may need to do this in batches.)
5
Pour the gazpacho into a large bowl and add the olive oil, cider vinegar, lime juice, and 3/4 teaspoon each of salt and pepper.
6
Chill for at least two hours or overnight.
7
Taste again after chilling and add additional lime juice, salt, and pepper to taste.
8
To serve, finely dice the reserved peaches, cucumbers, red onion, jalapeno, and remaining tomato.
9
Add the basil or parsley (or both), mix to combine, and season with salt and pepper to taste.
10
Ladle the chilled gazpacho into bowls, top with the tomato-peach salsa, and drizzle with olive oil.

138

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound peaches or nectarines, peeled and cut into small chunks, 1 large slicing cucumber or 3 small Persian cucumbers, peeled and cut into small chunks (see Notes), 1/2 medium red onion, roughly chopped, 1 small jalapeno pepper, seeded and roughly chopped, or to taste, and more.

Yes, Stone Fruit and Tomato Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stone Fruit and Tomato Gazpacho

How did you like this recipe?

Frequently Asked Questions