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🍽️ Refreshing Gazpacho with Grilled Peaches

100 kcal · 30 min · 4 servings

Refreshing Gazpacho with Grilled Peaches Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the tomatoes thoroughly under running water.
  2. 2. Remove the hard stem from the top of the tomatoes.
  3. 3. Cut the tomatoes into large chunks.
  4. 4. Also rinse the cucumber thoroughly.
  5. 5. Cut the cucumber lengthwise into four long strips.
  6. 6. Remove the seeds from the inside of the cucumber strips.
  7. 7. Cut the deseeded cucumber into large cubes.
  8. 8. Rinse the bell pepper thoroughly.
  9. 9. Remove the stem and seeds from the bell pepper.
  10. 10. Cut the bell pepper into bite-sized pieces.
  11. 11. Cut a lemon in half.
  12. 12. Squeeze the juice from the lemon halves.
  13. 13. Place the prepared vegetables into a large bowl.
  14. 14. Add the squeezed lemon juice to the vegetables.
  15. 15. Season the mixture with salt to taste.
  16. 16. Add a little sugar to balance the acidity.
  17. 17. Season with freshly ground pepper.
  18. 18. Add a pinch of chili flakes or ground chili.
  19. 19. Mix all ingredients in the bowl well together.
  20. 20. Rinse the peaches thoroughly.
  21. 21. Cut the peaches in half lengthwise.
  22. 22. Remove the pit (stone) from each peach half.
  23. 23. Add some oil to a non-stick pan.
  24. 24. Heat the pan on medium heat.
  25. 25. Place the peach halves cut-side down in the pan.
  26. 26. Fry the peaches for about five minutes.
  27. 27. Remove the peaches from the pan and let them cool briefly.
  28. 28. Peel the skin off the grilled peach halves.
  29. 29. Take about two to three tablespoons of the prepared vegetables.
  30. 30. Dice this small amount of vegetables very finely into small cubes.
  31. 31. Place the peeled peaches into a stand mixer.
  32. 32. Add the remaining large vegetable pieces to the mixer.
  33. 33. Add the liquid that formed during the grilling of the peaches.
  34. 34. Add about 50 milliliters of water to the mixer.
  35. 35. Puree the mixture in the mixer or with a hand blender until very smooth.
  36. 36. Slowly add olive oil to the pureed mass.
  37. 37. Continue blending until the oil is fully incorporated.
  38. 38. Pour the pureed soup through a fine sieve into a clean bowl.
  39. 39. Finally, adjust the seasoning of the soup with salt, pepper, or chili.
  40. 40. Place the soup in the refrigerator until it is cold.
  41. 41. Serve the cold soup in individual bowls.
  42. 42. Sprinkle the finely diced vegetable cubes over the soup.

Nutrition per serving