- Prep
- 25 min
- Total time
- 25 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 180 kcal
Quick summary
“This reinterpretation of the classic Spanish gazpacho adds the sweetness of ripe peaches to fresh pink tomatoes. A velvety cold soup, without cooking and rich in freshness for light meals.”
What you need to know
- Emulsion in the blender: blending the vegetables with olive oil at maximum speed creates a full-bodied and velvety consistency.
- Filtering through a fine sieve: passing the gazpacho pressing with a spatula removes skins and seeds for a smooth finish.
- Prolonged cooling: resting in the refrigerator for at least 2 hours stabilizes the texture and aromas.
Ingredients
Main
- g Ripe Pink Tomatoes (or Sweet Grape tomatoes)
- unidade média Pepino Japonês
- unit Red Bell Pepper (seeded)
- unidades médias Ripe Peaches (peeled and pitted)
- unidade pequena Red Onion
- unit Garlic Clove (germ removed)
- cup Fresh Basil Leaves
- tablespoons High-Quality Extra Virgin Olive Oil
- tablespoons White Wine Vinegar (or apple cider vinegar)
- cup (or to taste) Cold Water
- taste Sal Marinho
- taste Black Pepper
Instructions
Principal
- Prepare os vegetais: Wash the tomatoes, cucumber, and bell pepper well. Coarsely chop the tomatoes, cucumber (peeled), bell pepper, peaches, red onion, and garlic. Be sure to remove the garlic core to avoid bitterness.
- Combine the ingredients: In a powerful blender, add all the chopped vegetables, the peaches, the basil leaves, the olive oil, the vinegar, the cold water, a pinch of sea salt, and black pepper. The secret of this recipe is the quality of the fresh ingredients.
- Beat until homogeneous: Process at high speed until you obtain a completely homogeneous and creamy mixture. If necessary, stop the blender and scrape down the sides to ensure everything is well blended. The consistency should be velvety.
- Strain for perfect texture: Pass the gazpacho through a fine sieve to remove any skin or seeds. Press well with a spatula to extract all the liquid, ensuring an incredibly silky texture. The short answer is: this step is crucial for the elegance of the dish.
- Chill thoroughly: Transfer the strained gazpacho to a pitcher or bowl and refrigerate for at least 2 hours, or ideally, for 4 hours. It needs to be very cold so the flavors are accentuated and the experience is fully refreshing.
- Serve with elegance: Before serving, taste and adjust salt and pepper, if necessary. Serve in small glasses or bowls. Garnish with a drizzle of extra virgin olive oil, tiny cubes of fresh peach, and basil leaves. Enjoy this delight.
Chef's tips
- Use very ripe and aromatic pink tomatoes to ensure the natural acidity and vivid color characteristic of the dish.
- Remove the green inner germ from the garlic clove before blending to avoid any bitter or pungent aftertaste.
- Add the four tablespoons of olive oil in a thin stream with the motor running to enhance the velvety emulsion of the soup.
Variations
- Crunchy garnish: serve sprinkled with millimeter cubes of raw Japanese cucumber and homemade toasted bread croutons.
- Herbal touch of mint: replace half of the basil with fresh mint leaves to enhance the freshness.
- Spicy version: add a few drops of mild Tabasco sauce or a pinch of spicy paprika.
Substitutions
- Pink tomatoes: substitute with ripe sweet grape tomatoes or ripe and very red Italian tomatoes.
- White wine vinegar: use mild apple cider vinegar or authentic sherry vinegar, keeping the same measurement.
- Ripe peaches: can be swapped for peeled ripe nectarines or slices of ripe cantaloupe melon.
How to store
Store in a covered glass jar in the refrigerator for up to 3 days. As the liquid and vegetable phases can separate naturally upon resting, stir with a long-handled spoon before serving.
Can it be frozen?
We do not recommend freezing the gazpacho. The emulsion between the olive oil and the fresh juices breaks upon thawing, resulting in a watery, grainy texture with a noticeable loss of fresh aroma.
What to serve with
Serve accompanied by thin sourdough bread toasts with olive oil, fresh goat cheese skewers, or crunchy raw ham chips baked in a dry skillet over low heat.
Frequently asked questions
Can I remove the tomato skins before processing?
There is no need to remove the skin beforehand, as using a powerful blender followed by a fine-mesh sieve retains all the fibrous residue.
Is it really necessary to pass the gazpacho through a sieve?
Filtering ensures the silky texture typical of refined cold soups; if you prefer a rustic and thicker consistency, you can serve without straining.
Can the soup be consumed immediately after blending?
Although edible, the soup is lukewarm from the motor heat; resting for 2 to 4 hours under refrigeration is crucial to refine acidity and flavor.
How to fix the texture if it gets too thick?
Add another 2 to 4 tablespoons of ice-cold water or crushed ice cubes and blend for a few seconds until reaching the desired point.
