Recipe: Peach and Tomato Gazpacho with Cucumber-Herb Yogurt (food processor)

PEACH AND TOMATO GAZPACHO
WITH CUCUMBER-HERB YOGURT
"I told my mama about this soup and her slow response, in a very dubious drawl, was "Peaches and tomatoes?" I'll admit my family can be a bit slow sometimes in accepting my version of "new Southern cooking." Guess what? She loved it and I think you will, too."



"This soup is indeed summer in a bowl. It's light and refreshing, just the right balance of sweet peaches and slightly acidic tomatoes. Best yet, this elegant soup may be made ahead. Take the time to chill the serving bowls, as well, for an extra special touch.

FOR THE GAZPACHO:
4 large peaches, peeled, pitted and quartered (about 2 cups)
2 large tomatoes, cored and quartered (about 4 cups)
1/2 sweet onion, coarsely chopped
3 tablespoons apple cider vinegar
Coarse kosher salt and freshly ground white pepper
FOR THE CUCUMBER-HERB YOGURT:
1/3 cup plain 2 percent Greek yogurt
3/4 cup finely diced peeled English cucumber (about 3 inches)
2 tablespoons chopped fresh marjoram or chives, plus more for garnish
1 garlic clove, very finely chopped
FOR SERVING:
1/4 peach, pitted and thinly sliced, for garnish
Best-quality extra-virgin olive oil, for garnish (optional)

TO PREPARE THE GAZPACHO:
Combine the quartered peaches, tomatoes, onion, and vinegar in the bowl of a food processor fitted with the metal blade. Season with salt and pepper. Puree until smooth. Transfer to a sealable container and refrigerate until cold, about 1 hour. (Take the time to chill the serving bowls at this time, as well.)

TO PREPARE THE CUCUMBER-HERB YOGURT:
Place the yogurt in a medium bowl. Add the cucumber, chives, and garlic and stir to combine; season with salt and pepper. Cover and refrigerate until ready for use.

WHEN READY TO SERVE:
Taste and adjust the soup for seasoning with salt and pepper. (Chilling dulls the seasoning so it may need to be adjusted.) Ladle the chilled gazpacho into the chilled bowls. Spoon about 2 tablespoons of the cucumber-yogurt mixture into the center. Garnish with a peach slice and a sprig of marjoram. Drizzle over a few drops of extra-virgin olive oil, if desired. Serve immediately.

Makes 6 cups to serve 6
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: Lighten Up, Y'All by Virginia Willis, Photography by Angie Mosier