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Prep time
25 minutes
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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. —Thyme of Season
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Ingredients
- Stone Fruit Soup
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1 pound
Canned peeled plum tomatoes – (28 oz)
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2 cups
Mixed stone fruit (yellow peaches, white peaches, donut peaches and plums)
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3
Mini cucumbers
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1/2 cup
Red bell pepper
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1/2 cup
Water
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1/3 cup
Light olive oil
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1/4 cup
White wine vinegar
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1 teaspoon
Sea salt
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1/2 teaspoon
Onion powder
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1/2 teaspoon
Garlic Powder
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1/2 teaspoon
Turmeric
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1/2 teaspoon
Black ground pepper
- Garnish
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1/4 cup
Extra virgin olive oil
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1
English cucumber
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1
White peach
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1
Plum
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1/2
Red bell pepper
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1 teaspoon
Fresh mint
Directions
- Stone Fruit Soup
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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.
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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.
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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
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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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