Gazpacho with Nectarines and Vegetables
Soups • Italian
Description
Recipe by John Smith, head chef of a local cafe.
Ingredients
- Tomatoes 15 oz
- Cucumbers 5 oz
- Radish 4 pieces
- Sweet Pepper 5 oz
- Sweet Red Onion 0 oz
- Parsley 0 oz
- Garlic 0 oz
- French Baguette 0 oz
- Fennel 0 oz
- Olive Oil 0 fl oz
- Balsamic Vinegar 0 fl oz
- Peach Juice 5 fl oz
- Tomato Puree 15 fl oz
- Basil 2 sprigs
- Nectarines ½ pieces
- Salt to taste
- Sugar 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Chop fresh tomatoes randomly and place them in a blender.
Step 2
Cut a quarter from one cucumber, then chop the rest randomly and add it to the tomatoes. Also, add 3 radishes, fennel, peeled bell pepper, and garlic.
Step 3
Remove the crusts from the bread, place them in a blender, and add herbs (excluding basil), olive oil, balsamic vinegar, sugar, salt, and pepper.
Step 4
Blend cucumbers, bell peppers, onions, herbs, garlic, bread, tomato sauce, fennel, olive oil, balsamic vinegar, salt, and sugar in a blender.
Step 5
Add nectarine (or peach) juice to the mixture and stir well. Chill thoroughly in the refrigerator.
Step 6
Slice the remaining cucumber, radish, and nectarine into very thin rounds.
Step 7
Ladle the soup into bowls, drizzle with olive oil, sprinkle with freshly ground pepper, and garnish with slices of cucumber, radish, and nectarine before serving.
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