Refreshing cold peach soup ( peach gazpacho)
Nothing better to start a summer meal than a cold and fruity gazpacho. And with the peach season just starting, we will not be running short of ripe and juicy ones for this recipe. I came up with this peach gazpacho, based on a Martha Stewart recipe, adding my favorites shallots and cucumbers and excluding some spices, like garlic to enhance the light fruity taste. As an exotic touch I used coconut water. I did it in the morning, kept it in the fridge and served it chilled for dinner.
The result? I can’t be humble, it was a big hit! It was so simple and easy to prepare and yet added a sophisticated and unexpected surprise to our meal. It is a great way to impress your guests right from the start!
6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks
1/2 small cucumber, peeled and minced
1 1/2 tbs chopped shallots
1 tbs wine vinegar
2 tbs extra-virgin olive oil
2 to 3 tbs coconut water
Coarse salt and freshly ground pepper
2 tbs coarsely chopped fresh flat-leaf parsley or cilantro
Pulse the peaches, vinegar, oil, coconut water,1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until pureed. Thin with more coconut water if desired. Refrigerate for at least 2 hours. In a separate bowl mixed the minced cucumber and shallot.
For each portion serve it mixed with 1 tbs of the cucumber mix.
For a greater impact, bring the peach purée in a cute jar to the table and the bowls with the cucumber mix in the center and then pour the liquid right on top. Enjoy!
written by Raquel Boyes