Tasty and refreshing chilled gazpacho soup made with a blend of stone fruit. Made with summer peaches and plums, perfect for lunch.
chilled gazpacho soup with fruit
CHILLED SOUP MADE WITH PEACHES AND PLUMS
Tasty and easy to make chilled gazpacho soup made with a blend of stone fruit.
Make sure your peaches and plums are not over ripe. It will make your soup very sweet. I used a blend of semi tart plums, sweet mango donut peaches, yellow peaches and white peaches. White peaches are usually not too sweet. Using this blend gives the soup a slight hint of sweetness but is perfectly balanced with the acidity.
Ingredients you will need for Gazpacho Soup
For the Soup:
- Canned peeled plum tomatoes
- Mixed stone fruit
- Mini cucumbers
- Red bell pepper
- Water
- Light olive oil
- White wine vinegar
- Sea salt
- Onion powder
- Garlic Powder
- Turmeric
- Black ground pepper
- Extra virgin olive oil
For the Garnish:
- English cucumber
- White peach
- Plum
- Red bell pepper
- Fresh mint
Full Recipe available in Recipe Card below.
How to make Gazpacho.
Instructions for the Soup:
Place plum tomatoes into a high-powered blender and blend well. Strain the liquid from the pulp. You should yield about 2 cups of liquid. Discard pulp.
Peel stone fruit, pepper and cucumber. Remove pits from stone fruit and seeds from pepper. If using mini cucumbers seed removal is not necessary. If using regular cucumber remove seeds. Roughly chop and place in the high-powered blender.
Place all other ingredients into the blender and blend well. Transfer liquid soup and refrigerate. Refrigerate for a few hours before serving, overnight is better. It will allow the flavors marry and come together.
Instructions for the Garnish:
Peel white peach and plum. Remove pit and chop into small pieces. Chop cucumber and red bell pepper as well. Finely chop mint leaves and mix all ingredients together. Serve as garnish for the soup with Extra Virgin Olive Oil drizzle.
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Refreshing Gazpacho Soup with Fruit
Easy to make chilled gazpacho soup made with seasonal peaches and plums.
Ingredients
- Stone Fruit Gazpacho
- 1 pound Canned peeled plum tomatoes
- 2 cups Mixed stone fruit
- 3 Mini cucumbers
- ½ cup Red bell pepper
- ½ cup Water
- ⅓ cup Light olive oil
- ¼ cup White wine vinegar
- 1 teaspoon Sea salt
- ½ teaspoon Onion powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Turmeric
- ½ teaspoon Black ground pepper
- ¼ cup Extra virgin olive oil
- Garnish
- 1 English cucumber
- 1 White peach
- 1 Plum
- ½ Red bell pepper
- 1 teaspoon Fresh mint
Instructions
Stone Fruit Gazpacho
- Place plum tomatoes into a high powered blender and blend well. Strain the liquid from the pulp. You should yield about 2 cups of liquid. Discard pulp.
- Peel stone fruit, pepper and cucumber. Remove pits from stone fruit and seeds from pepper. If using mini cucumbers seed removal is not necessary. If using regular cucumber remove seeds. Roughly chop and place in the high powered blender.
- Place all other ingredients into the blender and blend well. Transfer liquid soup and refrigerate. Refrigerate for a few hours before serving, overnight is better. It will allow the flavors marry and come together.
Garnish
- Peel white peach and plum. Remove pit and chop into small pieces. Chop cucumber and red bell pepper as well. Finely chop mint leaves and mix all ingredients together. Serve as garnish for the soup with Extra Virgin Olive Oil drizzle.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving:Calories: 323Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 628mgCarbohydrates: 27gFiber: 5gSugar: 18gProtein: 3g
Calories are estimated and may vary.
