Peach season is right around the corner! Take advantage of these juicy, sweet fruits in Peter McCarthy’s lovely, light gazpacho. Simple to prepare and about as refreshing as you can get on a hot summer day, this dish makes the perfect lunch or light supper.
Peach Gazpacho
Details
Servings: 4
Ingredients
For the soup
- 2 quarts peaches, diced large
- 1/2 cup orange juice
- 1/4 cup water
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1/2 teaspoon canned chipotle chilies, minced
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1 cup peaches, diced
- 3/4 cup cucumber, diced
- 1/4 cup red onion, diced small
- 1/4 cup slivered almonds, toasted
- 2 tablespoons cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
Directions
For the soup
- Blend together all ingredients in a blender or in a tall, non-reactive container using an immersion blender. Strain the mixture through a fine mesh strainer. Chill until ready to serve.
- Just before serving, in a small bowl combine all the garnish ingredients.
- To serve, ladle the soup into chilled bowls and spoon a generous amount of garnish into the center of each bowl.
