Make Ahead

Refreshing Stone Fruit Gazpacho

August 15, 2021
1 Ratings
Photo by Henrie Marie
  • Prep time 25 minutes
  • Serves 4
Author Notes

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. —Henrie Marie

What You'll Need
  • Stone Fruit Soup
  • 1 pound Canned peeled plum tomatoes – (28 oz)
  • 2 cups Mixed stone fruit (yellow peaches, white peaches, donut peaches and plums)
  • 3 Mini cucumbers
  • 1/2 cup Red bell pepper
  • 1/2 cup Water
  • 1/3 cup Light olive oil
  • 1/4 cup White wine vinegar
  • 1 teaspoon Sea salt
  • 1/2 teaspoon Onion powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Black ground pepper
  • Garnish
  • 1/4 cup Extra virgin olive oil
  • 1 English cucumber
  • 1 White peach
  • 1 Plum
  • 1/2 Red bell pepper
  • 1 teaspoon Fresh mint
  1. Stone Fruit Soup
  2. 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.
  3. 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.
  4. 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.
  1. Garnish
  2. 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.

See what other Food52ers are saying.

  • Henrie Marie
    Henrie Marie
  • judy

2 Reviews

judy August 17, 2021
Ready for Stone fruit. This Recipe caught my eye. Great idea. I would be concerned about the "canned" tomato. As this is an uncooked recipe, wouldn't the canned tomatoes retain their tinny notes? I know that for tomato sauces, it takes a while to cook out that taste. I wonder if boxed or jarred pureed tomatoes would avoid that canned tomato problem? Or even pureeing some fresh heirloom tomatoes and straining? These fruits are so rare and generally expensive, I would hate to end up throwing out the Gazpacho because of an overwhelming tinny flavor from the canned tomatoes. Just thinking...
Henrie M. August 17, 2021
I understand the concern. I used good quality peeled plum tomatoes, pureed and strained. Only the liquid was used. Absolutely, traditional gazpacho is made with all fresh ingredients, including tomatoes. Fresh could definitely be used if you are sensitive to the taste of canned tomatoes. Or even simple tomato juice would work well.