This is a small twist on a traditional gazpacho. I love gazpacho because it’s super easy to make. No cooking or skill required! It’s also a great way to get your veggies in. Serve this as an appetizer or side dish to a lunch or dinner.
Unfortunately, it is very hard to do justice to this gazpacho in photos. I had a hard time making it look super delicious in photos, so just take my word for it! Also, a shout out to Meg, who asked for me to do a fruit soup! I know this isn’t totally fruit-based, but I like how this is still a savory dish with fruit in it.
Makes about 6-7 one cup servings
Time: 15 minutes
1/2 small red onion, diced
1 red bell pepper, chopped
3 cups heirloom tomatoes, chopped + 1 cup heirloom tomatoes, diced
3-5 nectarines, chopped (depending on how sweet/nectarine-y you want it) + 1 nectarine, diced
1 cup basil leaves, loosely packed
1 to 2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon lemon or lime juice
1/2 teaspoon sea salt, or to taste
big pinch of pepper
Quick Tip: Use a serrated knife when cutting tomatoes. It comes out much cleaner.
Combine all ingredients in a blender of vitamix except 1 cup of diced tomatoes and 1 diced nectarine. Blend at a low speed and check frequently to get the consistency you want. I prefer gazpacho still a bit chunky and not as pureed. Keep in mind it’s much easier to blend further than to realize you’ve gone too far!
Once you’ve reached the desired consistency, stir in the remaining diced tomatoes and nectarines. Chill in fridge for at least 30 minutes, preferably longer, before serving. For extra flare, serve in glasses so everyone can see how vibrantly red and colorful it is.