Gazpacho with Nectarines and Vegetables

Soups | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe by John Smith, head chef of a local cafe.

Ingredients

Tomatoes - 14.1 oz
Cucumbers - 3.5 oz
Radish - 4 pieces
Sweet Pepper - 5.3 oz
Sweet Red Onion - 1.8 oz
Parsley - 0.1 oz
Garlic - 0.2 oz
French Baguette - 1.4 oz
Fennel - 1.4 oz
Olive Oil - 0 fl oz
Balsamic Vinegar - 0 fl oz
Peach Juice - 3 fl oz
Tomato Puree - 13 fl oz
Basil - 2 sprigs
Nectarines - ½ pieces
Salt - to taste
Sugar - 1 tablespoon
Ground Black Pepper - to taste

Step by Step guide

Step 1

Chop fresh tomatoes randomly and place them in a blender.

Step 2

Cut a quarter from one cucumber, then chop the rest randomly and add it to the tomatoes. Also, add 3 radishes, fennel, peeled bell pepper, and garlic.

Step 3

Remove the crusts from the bread, place them in a blender, and add herbs (excluding basil), olive oil, balsamic vinegar, sugar, salt, and pepper.

Step 4

Blend cucumbers, bell peppers, onions, herbs, garlic, bread, tomato sauce, fennel, olive oil, balsamic vinegar, salt, and sugar in a blender.

Step 5

Add nectarine (or peach) juice to the mixture and stir well. Chill thoroughly in the refrigerator.

Step 6

Slice the remaining cucumber, radish, and nectarine into very thin rounds.

Step 7

Ladle the soup into bowls, drizzle with olive oil, sprinkle with freshly ground pepper, and garnish with slices of cucumber, radish, and nectarine before serving.