Recipes
Peach Gazpacho
Serves 4-6
Ingredients
3 cups sliced peeled peaches (about 4 peaches)
¼ cup finely diced peeled seedless cucumber (plus thin slices for garnish)
¼ cup finely diced yellow bell pepper (plus thin slices for garnish)
¼ cup diced dried apricots
2 tablespoons honey or Agave Nectar
3 tablespoons crumbled fresh goat cheese (plus more for garnish)
¼ cup white balsamic vinegar
¼ cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
1 large garlic clove
Freshly ground black pepper
Optional
Crispy Croutons
Fresh Basil
Preparation
In a bowl, toss the peaches, diced cucumber, yellow pepper and apricots. Add the honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons of the olive oil. Stir in 1 1/2 teaspoons of salt. Add the garlic. Cover and refrigerate overnight.
Transfer the contents of the bowl to a blender and puree until very smooth and creamy; add a little water if the soup seems too thick. Season with salt Refrigerate the soup until very cold, about 1 hour.
Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, crispy croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.
