BREADA – Cultivating Local Markets


Peach & Yellow Tomato Gazpacho

Posted under Side Items & Soups


  • 2 pounds Yellow tomatoes, peeled, seeded and chopped
  • 2 cup rough chopped bell pepper
  • 1 cup rough chopped celery
  • ½ cup diced red onions or Vidalia onions
  • 2 cups cucumber, peeled, seeded and chopped
  • 1 Tbs. chopped jalapeno, seeded and minced
  • 1½ tsp finely chopped garlic
  • ¼ cup fresh parsley, finely chopped
  • 1 tsp. finely chopped fresh thyme
  • ¼ cup fresh basil leaves, finely chopped
  • ¼ cup olive oil
  • ¼ cup white balsamic vinegar
  • Juice of a half lemon
  • Juice of a half lime
  • 1 ½ Tbs. Worcestershire sauce
  • ½ tsp. kosher salt
  • ¼ tsp freshly ground black pepper
  • pinch of white pepper
  • 2 tsp. Cavenders Greek seasoning
  • 46 ounce container V8 Golden Goodness
  • 2 pounds ripe peaches pitted and cut into chunks leaving skin on


Fill a 4 quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and drain. Peel, core and seed the tomatoes.

Place the tomatoes and juice into a large mixing bowl. Add remaining ingredients except V8 and peaches. Pour half of V8 in bowl and all of the peaches. Mix well with hand blender and add more V8 if a more soupy consistency is desired. Cover and chill for 2 hours and up to overnight.