Saturday, June 9, 2012

It's so peachy ...

I'm headed off to Fredericksburg, home of the best peaches west of Georgia! It's the height of glorious peach season in the Texas Hill Country, and I'm going to scoop up some of those luscious, juicy, sweet babies for making delectable desserts.

But, I'm really excited to try something new with these seasonal beauties.  I found a recipe from Martha Stewart that uses beloved peaches in gazpacho. And, I do love gazpacho!  I often serve it as an amuse bouche at our soirees - much to the delight of guests who are new to cold soups.  

Image via Martha Stewart.

Let's give it a whirl ...

Makes 4 cups. Serves 4 to 6

1/2 to 3/4 cup water
6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks
1/2 medium cucumber, peeled, seeded, and cut into chunks
1 small garlic clove, minced
1 tablespoon champagne vinegar, plus more to taste
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantro

Garnish: finely chopped red bell pepper and avocado

Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours.

Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt.

Gazpacho (without herbs) can be refrigerated overnight.

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