Golden Gazpacho with Peaches & Chorizo

I was traveling for work earlier this month, when I got a text from Eugene excitedly sharing that a new farmer's market had opened just a block away from our apartment.

I moved into my Harlem neighborhood about 9 years ago, and watching it transform has been so cool. It was always a very quiet, residential part of the city, but the food and shopping options were kind of limited. Over the past couple years, we've seen more and more of the good kind of development--historic buildings renovated, new locally-owned small businesses, a neighborhood CSA, and now, our very own farmer's market.

We went over there last weekend and stocked up on some gorgeous late-summer produce, including fresh herbs, crisp cucumbers, and gorgeous plump, ripe peaches.

This slightly sweet and delicately spicy Golden Gazpacho with Peaches & Chorizo is a perfect way to enjoy the beautiful tomatoes and peaches in the market right now.

This recipe requires absolutely no cooking (perfect for hot weather days!) and can be made entirely in a blender. Feel free to adjust according to your preferences for spice or sweetness.

Loved this recipe? Here are three other summer soup recipes you might like:

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Golden Gazpacho with Peaches & Chorizo
Yields 4 servings

2 1/2 pounds yellow or orange tomatoes, halved
1 yellow bell pepper, seeds removed
3 large garlic cloves
1 large ripe peach, peeled and pitted
1 jalapeño pepper, seeds removed
3 tablespoons sherry or red wine vinegar
Kosher salt and black pepper to taste
Diced peaches and chorizo or crisp ham, for garnish
Basil leaves, for garnish
Extra virgin olive oil, for garnish

Combine tomatoes, bell pepper, garlic, peach and jalapeño in a blender and puree until smooth. Add vinegar and up to 1/2 cup water to thin to desired consistency. Season with salt and pepper, to taste.

Divide into bowls and garnish with diced peaches, chorizo, basil leaves, and a drizzle of olive oil just before serving

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