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Soup

Yellow Tomato and Peach Gazpacho

Transform summer produce into a sunny, flavor-packed chilled soup. It calls for orange or yellow tomatoes, peaches, and bell peppers blended with fresh basil and sherry vinegar.

Ingredients :

    4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving
    6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving
    2 cloves garlic, chopped
    2 tablespoons sherry vinegar
    Kosher salt and freshly ground pepper
    ½ English cucumber, peeled and finely chopped
    1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced
    1 purple scallion, thinly sliced, or ¼ cup finely diced red onion
    1 ripe peach, seeded and finely diced
    Extra-virgin olive oil, for drizzling

Direction :

    In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
    Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
    Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.