Tuesday, July 23, 2013

Tomato-Peach Gazpacho


Serves 6 as a first course

2 pounds ripe tomatoes, chopped

1 1/2 pounds ripe peaches, pitted and chopped

1/2 cup chopped white onion, finely chopped

3 tablespoons extra-virgin olive oil

3/4 teaspoon ground cumin

Fine sea salt freshly ground black pepper

Tiny basil leaves for garnish

Toss 1/2 cup of the tomato and 1/2 cup of the peach in a bowl with 2 tablespoons of the onion, 1 tablespoon of the oil, and 1/4 teaspoon salt.

Puree the remaining tomato, peach, in a blender with the cumin, the remaining 2 tablespoons oil, 1 1/4 teaspoons salt, and 3/4 teaspoon pepper until it is very smooth, then chill the soup until it’s cold.

Serve the soup with the chopped tomato mixture and tiny basil leaves.