Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Peach | 1 medium (150g) | 59 |
| Tomato | 1 medium (123g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups (946 ml / 1.5 lb / 630 g ) tomatoes
- 2 cups (473 ml / 1 lb / 454 g) pitted peaches
- ¼ cup (59 ml) crushed ice
- 2 Tbsp (30 ml) chopped shallot
- 2 Tbsp (30 ml) olive oil
- 1½ tsp (22 ml) white-wine vinegar
- 1 Tbsp (15 ml / 8 sprigs) chopped fresh tarragon
- 1 t sp salt
- ½ tsp black pepper
Directions
Cut the tomato into sections, place ⅔ into the blender, and set the other ⅓ to the side in the small bowl.
Run the blender on high speed to purée the tomatoes.
Cut the pitted peaches into sections, place ½ into the blender, and set the other ½ to the side in the small bowl.
Add the peaches to the tomato purée and blend on high speed to purée the peaches.
Cut the shallot into sections, place into the mixture, and purée.
Chop the fresh tarragon, removing and discarding any large stems, place the leaves into the blender mixture, and purée.
Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well.
Add crushed ice into the blender and purée for 30 seconds on highest power.
Add contents from small bowl into blender and pulse on lowest setting very briefly (this will provide some texture to gazpacho with small chunks of tomato and peach).
Serve right away as chilled gazpacho soup.