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Soup

Peach and Tomato Gazpacho

A chilled soup of blended tomatoes, peaches, shallot, olive oil, vinegar and fresh tarragon, finished with crushed ice.

From the Wikibooks Cookbook · 9 ingredients
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Why it works: Shallot and tarragon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 602 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Peach and Tomato Gazpacho

serves 4
Time30 seconds

Ingredients

Directions

Prepare

  1. Cut the tomato into sections, place two-thirds into the blender, and set the other third aside in a small bowl.

  2. Cut the pitted peaches into sections, place half into the blender, and set the other half aside in the small bowl.

Blend

  1. Run the blender on high speed to purée the tomatoes.

  2. Add the peaches to the tomato purée and blend on high speed to purée the peaches.

  3. Cut the shallot into sections, place into the mixture, and purée.

  4. Chop the fresh tarragon, removing and discarding any large stems, place the leaves into the blender mixture, and purée.

  5. Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well.

  6. Add crushed ice into the blender and purée for 30 seconds on highest power.

  7. Add contents from small bowl into blender and pulse on lowest setting very briefly.

Serve

  1. Serve right away as chilled gazpacho soup.

Nutrition, whole recipe (rough)

218Calories
3 gProtein
14 gFat
22 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Peach1 medium (150g)59
Tomato1 medium (123g)22
Shallot1 tbsp minced (10g)7
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Tarragon1 tsp dried (0.5g)2
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Shallot + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together602 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Tarragon + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together2,399 recipes

    Shared aroma: estragole (anise, licorice).

  4. Tomato + tarragontop 6% of all pairs
    Smell alikemoderate
    Cooked together391 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Form the main body and liquid base of the soup.
Peaches
Add sweetness and a soft, fruity body to the purée.
Shallot
Adds a mild, sharp onion-like aroma and flavour.
Olive oil
Adds fat for a smoother mouthfeel and rounder flavour.
White-wine vinegar
Adds acidity that brightens the sweet fruit and tomato.
Tarragon
Contributes a fresh, aniseed-like aroma.

The step that matters

Blending the reserved tomato and peach. The reserved portions are added at the end and pulsed only briefly, so they keep their texture and fresh flavour. Over-blending would break them down and make the soup less bright and more uniform.

Swap the peach

How well each one fits the dish's main ingredients (tomato, shallot, olive, wine, vinegar, tarragon, pepper):

  1. Lemonfits better
  2. Limefits better
  3. Cherryfits better
  4. Peachthe original

Fit is the average pairing score against tomato, shallot, olive, wine, vinegar, tarragon, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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