Tuesday, July 10, 2012
Peach and tomato gazpacho
I spent this last week in Virginia, visiting family and friends--and most importantly, catching up on my sleeping and eating.
And cooking. Friday night I turned an array of vegetables from my mom's garden, plus the contents of one meat freezer, into dinner for some close friends. This peach and tomato gazpacho kicked off the dinner, topped with fresh lavender, squash blossoms, and fennel pollen.
5 large peaches, peeled and quartered
3 large tomatoes (or many cherry tomatoes), chopped
1/2 medium sweet onion (I used a leek), chopped
3 tablespoons apple cider vinegar
3/4 cup diced, peeled and seeded cucumber
1/3 cup plain Greek yogurt
Puree 4 of the peaches and 2/3 of the tomatoes with the onion and vinegar in a food processor. Chop the remaining peach and tomato and add to the puree. Cover and chill 1 hour.
Meanwhile, combine the cucumber with the yogurt and chives. Cover and chill.
To serve, ladle the gazpacho into bowls, and top with a spoonful of cucumber mixture and more chives.