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Nutrition

RECIPES

PEACH GAZPACHO: YOUR SUMMER ALLY

INGREDIENTS

6 servings:

 

  • 400 gr ripe tomatoes
  • 600 gr peach
  • Half green pepper
  • 1 cucumber
  • 150 ml extra virgin olive oil
  • 50 ml vinegar
  • water
  • two slices stale bread
  • salt

 

PREPARATION

The summer tastes like gazpacho, as Mediterranean a dish as they come, perfect for even the hottest days in which the body demands something fresh and nutritious. Although we normally associate this typical southern recipe with tomato, throughout the years, many alternatives, equally delicious, have sprung up, allowing us to vary our menus and our nutrition.

One of the variations of this cold soup is associated with fruit, increasingly present in restaurants thanks to its lightness and widespread acceptance. Today, we propose making an exquisite peach gazpacho.

We have chosen this fruit not only because it provides the same orangey tone we associate with the original dish, but also because of the beneficial properties it offers for our health, among which are the prevention of illnesses related to weight disorders, metabolic syndrome and heart conditions. In fact, according to recent studies carried out by prestigious universities, peaches are great allies against cancer thanks to their high content of vitamin C, helping us tackle free radical, and they also improve our skin texture. Furthermore, the high content of fibre, potassium and vitamin C makes this fruit a heart-healthy source.

To prepare the peach gazpacho, we will begin by peeling and dicing the tomatoes, cucumber and pepper. Let the ingredients macerate for approximately half an hour in a bowl with bread slices soaked in water, oil and vinegar. Use this time to peel and chop the peaches. Once the vegetables are macerated, blend them together with the chopped fruit. We’ll go increasing speed as we slowly drizzle in the olive oil. The objective is to achieve a texture we like.

As soon as we achieve the purée at the ideal texture, we will strain it to remove any fibres or seeds that could have remained in the soup. Add salt to taste and place in the fridge. When plating up, we can opt for various presentations, in bowls or even in shot glasses, if we are serving it as an appetizer.

That’s how simple and quick it is to make a gazpacho, one of the must-have plates in our summer diet, as it is a dish which is a rich source of vitamins C, A and E, antioxidants, water and fibre.

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