photo by Jennifer Johnson
Gazpacho is one of our favorite summer soups because it can be made in a big batch, and the longer it sits, the better it tastes.
- 4 peaches, peeled, pitted, and chopped, plus extra for garnish
- 1/2 medium cucumber, peeled, seeded, and chopped
- 1 small shallot, chopped
- 1 clove garlic, roughly chopped
- 1-2 tablespoons orange juice
- 1-2 tablespoons Champagne (or white wine) vinegar
- 1-2 tablespoons extra virgin olive oil, plus extra for garnish
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Yellow cherry tomatoes, cut in half, for garnish
- Fresh cilantro, for garnish
- Fresh lime juice, for garnish
- In a blender, add peaches, cucumber, shallot, garlic, 1 tablespoon orange juice, 1 tablespoon vinegar, and 1 tablespoon olive oil. Season with salt and pepper. Pulse until completely smooth. Transfer mixture to a bowl and cover with plastic wrap. Refrigerate until ready to serve, at least 2 hours or up to 2 days.
- Taste and adjust as desired, adding more vinegar, orange juice, or olive oil. To serve, ladle into serving bowls and garnish with cherry tomatoes, finely chopped peaches, cilantro, and a drizzle of olive oil and lime juice. Season with salt and pepper and serve.