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Prep time
15 minutes
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Serves
8
Author Notes
Gazpacho is endlessly adaptable, with as many variations as there are tomatoes. This is my personal favorite, particularly in late summer. Stone fruit complements the tomatoes' sweetness, and a cheesy flatbread makes it complete. Think grilled cheese and tomato soup, but for warm days. Feel free to adjust the ingredients to your liking; it's hard to go wrong. Just taste as you go, balancing the salt and acidity. You'll find yourself making these flatbreads all the time, too! —César Pérez
Test Kitchen Notes
This recipe is part of our August Tomato-thon, where we’re encouraging our community to try our favorite tomatoey recipes. Tell us what you loved and what you tweaked on Instagram or TikTok—tag us at @food52 and include the hashtag #f52tomatothon. —The Editors
Watch This Recipe
Heirloom & Nectarine Gazpacho with Cheesy Flatbreads
Ingredients
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FOR THE GAZPACHO
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2 ½ to 3 pounds
heirloom tomatoes, roughly chopped
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2
garlic cloves, smashed
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1
shallot, roughly chopped
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1
medium cucumber (or 3-4 mini Persian cucumbers), roughly chopped
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1
nectarine, pitted and roughly chopped
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3 tablespoons
sherry vinegar, plus more to taste
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½ cups
extra virgin olive oil
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kosher salt and freshly cracked black pepper to taste
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FOR THE OLIVE OIL AND BEET TOPPING
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1
beet; roasted, peeled, and diced
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1
shallot, thinly sliced
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½ teaspoons
kosher salt
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¼ teaspoons
freshly cracked black pepper
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1 tablespoon
chives, finely chopped
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1 teaspoon
thyme
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1 teaspoon
sherry vinegar
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¼ cups
extra virgin olive oil
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FOR THE CHEESY FLATBREADS
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250 grams
self-rising flour
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250 grams
full fat Greek yogurt, plus more if needed
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1 cup
Oaxaca OR low-moisture mozzarella, shredded
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1 teaspoon
kosher salt
Directions
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For the gazpacho: Add all of the chopped produce and sherry vinegar to a high powered blender and blend for 30 seconds on high or until very smooth. Adjust the blender to medium speed and very slowly drizzle in the extra virgin olive oil in a slow and steady stream, creating an emulsification. Add salt and pepper. Stop the blender and taste. Add more salt, pepper, and sherry vinegar if needed. Chill in the refrigerator for at least 2 hours.
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For the olive oil and beet topping: In a small bowl, mix together the beets, shallots, salt, pepper, chives, thyme, sherry vinegar, and olive oil. Mix well and set aside.
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For the cheesy flatbreads: In a large bowl, mix together the self-rising flour, Greek yogurt, and salt. Knead until a smooth dough is formed. If it feels too dry, add an extra tablespoon of Greek yogurt at a time until no dry spots remain. Transfer to a lightly floured surface and form into a rough circle about 2 inches thick. Using a knife or bench scraper, cut the dough into 8 even portions.
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Stuffing and cooking the flatbreads: Preheat a large skillet over medium heat. Take a portion of dough and flatten it out using your fingers. You can use a rolling pin, but it isn’t necessary. Place about a tablespoon of shredded cheese into the center and fold the edges over towards the middle and flatted in between your hands. Add a teaspoon of olive oil to the preheated skillet and cook for about 4 minutes per side, or until golden and slightly puffy. Repeat with the rest of the dough and cheese.
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To serve: Serve chilled gazpacho in small bowls. Top with a tablespoon of the olive oil and beet mixture. Serve with warm flatbreads alongside.
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