This recipe and photo were created by contributor Kelli Dunn of The Corner Kitchen. Learn more about Kelli and this recipe by checking out her accompanying post, and check out her Greatist bio on our About Page! 

I hit the goldmine at my local Greenmarket last weekend! In the spirit of taking advantage of all that August has to offer, I headed home toting a large bag on each arm each full of juicy, sweet peaches and plump, bright red tomatoes. It took some serious willpower to hold off from sneaking a few bites.

This is a great time of year for chilled soup, and this gazpacho is sure to be a crowd pleaser. I have to admit, this isn’t a fruit pairing that was at the forefront of my mind, but what a great pairing it is! The slight twang and bright, sunny sweetness of the peaches along with the juicy, subtle sweetness from the tomatoes and a hint of spicy tarragon compliment each other in an unexpectedly delicious way.

Be sure to use fully ripe peaches and tomatoes to get the most flavor out of your gazpacho. For even more flavor, make your gazpacho one day before you’re planning to serve.

Recipe: Tomato and Peach Gazpacho

Photo by Kelli Dunn

(Adapted from Gourmet, September 2005)
Serves 6-8 as an appetizer

What You'll Need:

4 large ripe tomatoes, cored and quartered
4 medium ripe peaches, pitted and halved
1 clove garlic
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 tablespoons fresh tarragon
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
1/4 cup red onion, diced

What to Do:

1. In a blender, combine 3 tomatoes, 3 peaches, and the garlic, olive oil, vinegar, tarragon, salt, and pepper and puree until smooth (about one minute).
   Using a rubber spatula or a spoon, push the mixture through a fine mesh strainer into a large bowl.  Work in batches, if necessary. Discard the leftover solids.
2. Dice the remaining tomato and peach quarters and stir the resulting small chunks of tomato and peach and the red onion into the pureed mixture.
3. Taste, and season with salt and pepper as needed.
4. Chill until you're ready to serve.

What's your favorite take on classic gazpacho? Any other favorite cold soups? Share with us in the comments below!