Tomato And Peach Gazpacho


4 Naturesweet Eclipse tomatoes, quartered

3 medium peaches, pits removed

1 orange bell pepper, seeded

½ English cucumber

1/4 medium red onion

1 tbsp extra virgin olive oil

2 tsp red wine vinegar

½ tsp to 1 tsp salt

¼ tsp to ½ tsp ground black pepper

Optional garnish ideas: extra drizzle of olive oil, fresh basil leaves, scoop of ricotta, red pepper flakes, chopped peach, tomato, and cucumber


1. Combine tomatoes, peaches, bell pepper, cucumber, red onion, olive oil, red wine vinegar, salt, and pepper in a high speed blender or the bowl of a food processor with a multi-purpose blade attached. Process until mixture is smooth and no lumps remain.

2. Serve immediately or transfer gazpacho to a storage container and refrigerate to let flavors combine.

3. To serve, top each bowl of gazpacho with a drizzle of extra virgin olive oil and any of the following: fresh basil leaves, a scoop of ricotta, red pepper flakes, or finely chopped peach, tomato, and cucumber.