Tomato and peach gazpacho
You can replace the ripe peach with a good melon, or even watermelon. Before serving, garnish with avocado, olive oil, or quality yogurt. The gazpacho is prepared emulsion-style: blend everything and then gradually add the olive oil to achieve a velvety texture.
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As for the spiciness level? There's a generational debate. The older generation prefers the mild heat akin to a ripe tomato. The younger ones favor a kick from fresh garlic and green chili pepper. You can choose the intensity, or opt for none at all.
Ingredients:
- 2 1/2 cups of the best cherry tomatoes available
- 1 ripe, sweet, peeled peach
- 1/4 peeled red onion
- 1/2 a seedless red bell pepper
- Optional: 2 large peeled garlic cloves, 1/4 spicy green chili pepper
- 1/2 cup of fine and mild olive oil
- Salt
Instructions:
- In a blender, combine all ingredients except for the olive oil and salt. Blend well on high speed.
- This step can be done with a blender or in a bowl with a whisk: slowly drizzle in the olive oil while mixing with a whisk or on low speed in the blender. The gazpacho will take on a radiant purple hue and a velvety texture.
- Season to taste with salt.
- Serve very cold with toppings: watermelon cubes, crumbled feta, quality yogurt, a drizzle of olive oil, herbs, a slice of avocado - whatever you desire.