Sweet peaches replace traditional tomatoes in this savory fruit soup.
Source: marthastewart.com, Garden Workshop Series
Ingredients
1⁄2 cup
water (up to 3/4 cup) 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
olive oil (plus more for drizzling) 2 tablespoons
coarsely chopped fresh parsley or cilantroInstructions
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. (Recipe #624)