A refreshing puree with a clean finish, this recipe is lovely on its own or as a complement to a meal. It has also been an excellent outlet for Jessica’s obsession with making soup, which charges full steam ahead in the winter, but comes to a natural halt once the hotter months begin. Refrigerating the gazpacho really brings out the balance of the flavors. You can substitute another subtle, low-acidity vinegar for the champagne vinegar, and keep the peels on the peaches for more depth. This can be served immediately, or chilled up to 24 hours before serving.
Serves 8
Hands-on time: 15 minutes
Total time: 15 minutes
6 medium peaches, peeled (see page 245), pitted, and diced
1 large English cucumber, peeled and diced
3 tablespoons champagne vinegar
1/4 cup extra-virgin olive oil
11/2 teaspoons sea salt
2 tablespoons chopped fresh cilantro leaves, plus whole leaves for garnish
1. Reserve 1/4 cup each of the peaches and cucumber for the garnish. Place the remaining peaches and cucumber in a blender and add the vinegar, olive oil, salt, and 1 cup water. Blend on high until smooth.
2. Once smooth, stir in the cilantro and pour into serving dishes.
3. Garnish with a little of the reserved peaches and cucumber and top each with a cilantro leaf before serving.