I guess heat wave asks for iced lattes, ice-cream-like smoothies, fresh crisp salads and, of course, cold soups.
Probably due to being neighbours with Spain, and being it a very typical dish in Alentejo, I’ve always felt Gazpacho is a bit Portuguese as well.
The traditional Alentejo recipe calls for everything cut in very fine dices, stale bread included, and generously seasoned with garlic, olive oil, vinegar and herbs.
On the other side of the fence, the Spanish blend this soup into a cream and only then add the toppings, usually also cut in small dice.
Because of the acidity of the tomato, I like to add something sweet to balance and round the flavours. I think the sweetness of fruit is just perfect, and very appropriate for this time of the year, where deliciously ripe fruit is not only available, but truly abundant.
I chose to use ripe peaches, but feel free to skip them completely or experiment with other versions like strawberries, cherries, watermelon, melon (cantaloupe or honeydew work well), even figs or mangos – just be careful with the portions because they all vary in sweetness.
This soup is refreshing and tangy with the vinegar, and becomes alive with the addition of your favourite toppings. I’ve added sliced avocado, cucumber, artichoke cream, chives and black pepper, but other toppings may work too 🙂
Summery Peach Gazpacho Soup
serves 4, as an entrée
4 ripe peaches, peeled and diced
2 very ripe tomatoes, diced
1/2 cucumber, peeled and diced
1 small red bell pepper, diced
2 tbsp olive oil
2 tbsp red wine vinegar
1 tsp garlic powder
Sea salt and freshly ground black pepper, to taste
1. Prepare all the vegetables and put them into a blender, making sure the softest ingredients are the ones touching the blades (for easier blending).
2. Blend very well until creamy and velvety. Chill in the refrigerator, if needed.
3. Serve this soup very cold with your favourite toppings!