Summer's last hurrah Yellow Tomatoes & Nectarine Gazpacho

Sunshine in a bowl to combat the early onset of winter blues.

As I am typing this, I am fairly sure that I waited far too long to post this recipe, despite the fact has been in my pocket for almost two months. I made it for one of my podcast guests on a bright summer day, but that particular episode is not coming out for another couple of weeks, by which time we’ll surely be reaching for our hot water bottles and the thought of a cold soup will appear as foreign as the concept of Birkenstock and sandals to an Italian (not me, I’m cool with that).

So I have decided to rebrand this recipe as a last hurray of the ghost of Summer past, as I steadily receive frightening reports from my friends in London of puffer jackets being prematurely unearthed from wardrobes. Meanwhile, I have been seeking refuge from the changing seasons in southern Spain, in an attempt to force-feed my body with every ounce of Vitamin D I can before the gloomy London winter.

It seems appropriate, therefore, to be sharing a Gazpacho recipe right from Andalucia, the land where it originated. This one features yellow tomatoes and ripe nectarines, which may or may not considered heresy by my Spanish friends (don’t @ me, por favor!).

Yellow Tomatoes & Nectarine Gazpacho
Serves 4-6

Equipment:

1 powerful blender (I use a Nutribullet)

Ingredients:

3-4 medium-sized yellow tomatoes, roughly chopped
1 red tomato
1 yellow pepper, roughly chopped
1 cucumber
1 nectarine, deseeded and sliced
1 small red onion, peeled
1 garlic clove
3 tbsp olive oil
2 tbsp Sherry vinegar (or red wine vinegar)
Salt & pepper

optional: edible flowers or micro-herbs for decoration

Method:

1. Thinly cube a third of the cucumber, half of the onion and the red tomato and set aside for garnish.

2. Toss the remaining cucumber and onion, roughly cut, into a blender together with the nectarine, yellow tomatoes, pepper, vinegar, garlic clove and salt and pepper. Blend together for 2-3 minutes until smooth, then slowly add the olive oil. This will help the oil emulsify and create an almost creamy texture.

3. Taste and adjust the seasoning. If the texture is too thick, feel free to add some cold water until it reaches the right consistency.

4. Let it chill in the fridge for at least half an hour, allowing all the flavours to intensify.

5. Serve in a glass or small bowl and top with the thinly cubed trimmings. Add a drizzle of olive oil and black pepper.

6. Enjoy!

☞ Pro tip:
If you wanted to add a subtle smoky flavour, you could char the nectarines on a griddle before blending them.