Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Yellow Tomato and Peach Gazpacho Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 18, 2020 Print Rate It Share Share Tweet Pin Email Photo: Frédéric Lagrange Prep Time: 30 mins Total Time: 1 hrs 30 mins Servings: 4 The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl. Ingredients 4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving 6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving 2 cloves garlic, chopped 2 tablespoons sherry vinegar Kosher salt and freshly ground pepper ½ English cucumber, peeled and finely chopped 1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced 1 purple scallion, thinly sliced, or ¼ cup finely diced red onion 1 ripe peach, seeded and finely diced Extra-virgin olive oil, for drizzling Directions In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator. Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste. Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve. Cook's Notes This recipe is adapted from Sarah Copeland's book Feast: Generous Vegetarian Meals for Any Eater and Every Appetite ($24.99, amazon.com). Rate it Print