Photo by Gentl & Hyers
This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.
Recipe information
Yield
6 Servings
Ingredients
2
pounds beefsteak tomatoes (about 4), quartered
1
large English hothouse cucumber, peeled, seeded, cut into pieces
1
large ripe peach, peeled, halved
½
jalapeño, seeded (or with seeds for a spicier soup), chopped
½
garlic clove
1
cup fresh (or frozen, thawed) cherries (about 8 oz.), pitted
2
Tbsp. (or more) white balsamic or Sherry vinegar
¼
cup extra-virgin olive oil plus more
1½
tsp. kosher salt plus more
Freshly ground black pepper
Flaky sea salt (such as Maldon)
Need to make a substitution?
Preparation
Step 1
Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, ¼ cup oil, 1½ tsp. kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.
Step 2
Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
Step 3
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 150
Fat (g) 10
Saturated Fat (g) 1.5
Cholesterol (mg) 0
Carbohydrates (g) 15
Dietary Fiber (g) 3
Total Sugars (g) 11
Protein (g) 2
Sodium (mg) 500