Peaches are one of my favorite summer fruits. When in season, I go to the Wednesday Castro Farmer’s Market and pick up my peaches from the wonderful Rodin Farms sisters. You can also use other stone fruits, such as apricots, plums and cherries. Make sure you chill this summer soup. Enjoy!
Chilled Peach Gazpacho
6 ripe peaches, pitted and diced (reserve a few slices for garnish)
1 cucumber, peeled and diced (1 Tbl reserved for garnish)
1 yellow bell pepper, diced, white membrane removed, (1/4 cup reserved for garnish)
3 cloves garlic
1 shallot, sliced
2 Tbl Spanish Sherry Vinegar
1/3 cup Spanish Olive Oil
Sea salt and fresh ground pepper to taste
1/2 cup to 1 cup cold water
1/2 cup croutons
Blend all ingredients until smooth. Season with salt and pepper. Add enough water to make consistency of choice, but should not be too thick. Refrigerate for 2 hours. Garnish with reserved cucumber, croutons, pepper and peach. Serve with bread if desired.