Refreshing Stone Fruit Gazpacho
Easy to make chilled gazpacho soup made with seasonal peaches and plums.
Equipment
- Blender
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.