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Peach Gazpacho

August 10, 2010

by Emily & Pattie


One of the many benefits of having a mother-daughter weekend is that menu planning becomes fantastically girly. We found it refreshing that we never had to ask ourselves, “is there enough meat in this?”  Instead, we embraced plenty of meatless meals, wonderful fish dishes, and this fabulous soup.  The peach gazpacho was light but tangy and, of course, served the only acceptable way a soup can be in the summer: chilled.  We especially loved it topped with a bit of avocado. We found it to be the perfect compliment to our roasted salmon (also chilled) salads, not to mention a remarkably hot day on the Texas coast.

Peach Gazpacho
Mentioned here, via Martha Stewart

1/2 – 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 or white wine 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: 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 to taste.

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One Comment leave one →
  1. August 10, 2010 2:26 pm

    It was a nice weekend! Laughs, good food, good time!

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