Recipe
July 15, 2013
Peach Gazpacho Recipe
Step 1: In a food processor, combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper and 1/2 cup water and pulse until coarsely puréed. Thin with the remaining 1/4 cup water if needed for a good consistency. Transfer to a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly.
Step 2: Just before serving, taste and adjust the seasoning with more vinegar, salt and pepper if needed. Stir in the cilantro. Ladle into bowls, drizzle each serving with a little oil, and garnish with the bell pepper and avocado. Serve at once.
See more recipes from Marcy, Nikiko and David Mas Masumoto.
Reprinted with permission from Marcy, Nikiko and David Mas Masumoto’s The Perfect Peach (2013 Ten Speed Press).
Directions
Yield:
Step 1: In a food processor, combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper and 1/2 cup water and pulse until coarsely puréed. Thin with the remaining 1/4 cup water if needed for a good consistency. Transfer to a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly.
Step 2: Just before serving, taste and adjust the seasoning with more vinegar, salt and pepper if needed. Stir in the cilantro. Ladle into bowls, drizzle each serving with a little oil, and garnish with the bell pepper and avocado. Serve at once.
See more recipes from Marcy, Nikiko and David Mas Masumoto.
Reprinted with permission from Marcy, Nikiko and David Mas Masumoto’s The Perfect Peach (2013 Ten Speed Press).
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