Peach and Tomato Gazpacho with Cucumber-Herb Yogurt - WSMV Channel 4

Peach and Tomato Gazpacho with Cucumber-Herb Yogurt

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Peach and Tomato Gazpacho with Cucumber-Herb Yogurt

Makes 6 cups to serve 6

I told my mama about this soup and her slow response, in a very dubious drawl, was “Peaches and tomatoes?” I’ll admit my family can be a bit slow sometimes in accepting my version of “new Southern cooking.” Guess what? She loved it and I think you will, too. This soup is indeed summer in a bowl. It’s light and refreshing, just the right balance of sweet peaches and slightly acidic tomatoes. Best yet, this elegant soup may be made ahead. Take the time to chill the serving bowls, as well, for an extra special touch.

4 large peaches, peeled, pitted and quartered (about 2 cups)

2 large tomatoes, cored and quartered (about 4 cups)

½ sweet onion, coarsely chopped

3 tablespoons apple cider vinegar

Coarse kosher salt and freshly ground white pepper

1/3 cup plain 2 percent Greek yogurt

¾ cup finely diced peeled English cucumber (about 3 inches)

2 tablespoons chopped fresh marjoram or chives, plus more for garnish

1 garlic clove, very finely chopped

Best-quality extra-virgin olive oil, for garnish (optional)

¼ peach, pitted and thinly sliced, for garnish

Combine the quartered peaches, tomatoes, onion, and vinegar in the bowl of a food processor fitted with the metal blade. Season with salt and pepper. Puree until smooth. Transfer to a sealable container and refrigerate until cold, about 1 hour. (Take the time to chill the serving bowls at this time, as well.)

Place the yogurt in a medium bowl. Add the cucumber, chives, and garlic and stir to combine; season with salt and pepper. Cover and refrigerate until ready for use.

When ready to serve, taste and adjust the soup for seasoning with salt and pepper. (Chilling dulls the seasoning so it may need to be adjusted.) Ladle the chilled gazpacho into the chilled bowls. Spoon about 2 tablespoons of the cucumber-yogurt mixture into the center. Garnish with a peach slice and a sprig of marjoram. Drizzle over a few drops of extra-virgin olive oil.

Serve immediately.

Reprinted with permission from Lighten Up, Y’all by Virginia Willis © 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. For more information, please visit www.virginiawillis.com.

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