Gazpacho with Seasonal Peaches
Main Dishes • European
Description
For hot days on the patio of a local restaurant, John Smith prepared a gazpacho with a perfect velvety texture, where ripe tomatoes compete in sweetness with seasonal peaches. The play of flavor notes continues with a splash of sherry vinegar, which adds a subtle tang to the fruity vegetable cold soup.
Ingredients
- Tomatoes 20 oz
- Green pickled tomatoes 10 oz
- Sweet Pepper 5 oz
- Spanish onions 5 oz
- Cucumbers 5 oz
- Donut Peaches 10 oz
- Olive Oil 5 fl oz
- Champagne Vinegar 0 fl oz
- Tarragon 2 sprigs
- Salt to taste
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Place the peppers on a baking sheet, brush with vegetable oil, and put them in a preheated oven at 390°F for 15 minutes. They should roast well, even getting charred with some blackened spots.
Step 2
Remove the pepper from the oven, place it in a bag, seal it tightly, and let it "sweat". Then, remove the seeds and skin. Allow it to cool completely.
Step 3
Blanch the tomatoes in boiling water for 10 seconds, then transfer them to ice water. Peel off the skins.
Step 4
Peel the salted tomatoes and fresh cucumbers.
Step 5
Combine the flesh of the bell pepper, two types of tomatoes, randomly chopped fresh cucumbers, and red onion. Add olive oil, salt, and pepper, then blend everything in a blender. Refrigerate the soup overnight.
Step 6
Serve the soup well chilled. Before serving, drizzle with sherry vinegar and garnish with pieces of ripe peaches and finely chopped tarragon leaves.
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