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.