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Peach and Tomato Gazpacho
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Submitted by:
David |
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We use ice in this recipe because it gives the gazpacho just the right chill without the extra time. |
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INGREDIENTS:
- 1 1/2 pound(s) , Tomatoes Chopped
- 1 pound(s) , Peaches Chopped
- 1/4 cup(s) , Ice Crushed
- 2 tablespoon(s) , Shallots Chopped
- 2 tablespoon(s) , Olive Oil
- 1 1/2 tablespoon(s) , White-Wine Vinegar
- 1 tablespoon(s) , Fresh Tarragon Chopped
- 1 teaspoon(s) , Salt
- 1/2 teaspoon(s) , Black Pepper
- 1/4 cup(s) , Water
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| Instructions: |
Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa. |
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