Yellow Tomato Peach Gazpacho (Printable Recipe)

Sweet yellow tomatoes and peaches blend with basil and croutons for a vibrant, refreshing summer bowl.

# Ingredients You'll Need:

→ Croutons

01 - Add a generous shake of fresh black pepper
02 - A sprinkle of sea salt to your liking
03 - Slice up some thick white or sourdough bread (about 3 or 4), chop it into small cubes
04 - Pour in 15 ml of good olive oil

→ Gazpacho

05 - Toss in some chervil leaves if you've got them (garnish, totally optional)
06 - Crack a little black pepper on top to taste
07 - Splash of extra-virgin olive oil over the top before you serve
08 - Peel 2 ripe peaches and chop them up nice and small
09 - Dice up a red or yellow bell pepper (remove the seeds first)
10 - Finely chop a purple onion or a shallot, if you want to add it
11 - Chop 455 g of heirloom tomatoes into small pieces
12 - Peel a seedless cucumber and chop it up fine
13 - Add sea salt, just the way you like it
14 - Chop up 1–2 garlic cloves—make sure it’s not too chunky
15 - Grab about 6 basil leaves for mixing, save a handful of tiny basil leaves (lemon, opal, or regular) for the final touch
16 - Coarsely chop 4 big orange or yellow tomatoes, make sure they’re firm and ripe

# Steps to Follow:

01 - Pour the chilled soup into your cooled bowls first. Pile cucumber, peaches, bell pepper, onion (if you went for it), and heirloom tomatoes right in the middle. Finish off with those tiny basil leaves, a few bits of chervil if you like, and some crunchy croutons. Drizzle a little olive oil and sprinkle salt and pepper on top. You can eat it cold or let it come up to room temp.
02 - Grab your blender or hand blender. Tip in the marinated tomatoes (pick out and toss the basil leaves). Blend for a couple minutes until it’s all smooth and a little foamy.
03 - Grab a big bowl and toss in your chopped orange or yellow tomatoes, lots of basil leaves, and that chopped garlic. Add a little salt. Cover up, put in the fridge, and let those flavors hang out for half an hour. Pop your bowls in to chill, too.
04 - Pour your olive oil into a small pan on medium heat. Throw in your bread cubes, turning them so every side crisps up—about 4 minutes. Once golden, shake over some salt and pepper. Move them to a plate to cool off totally.

# Extra Tips:

01 - Once completely cool, you can stash the croutons in a sealed container and they’ll stay fine for a day.

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