I have been on a gazpacho kick lately. I also prefer calling it gazpacho and not “cold soup,” which kind of grosses me out. But “gazpacho” sounds fancy and delicious. It’s a great way to use up our CSA veggies and other in-season produce, it’s super healthy, and is a great way to cool off after a hot day. I made Peach Gazpacho last night, inspired by Martha, but utilizing what I had available.
I blended 4 whole peaches (with skin on because I’m lazy), a half a cucumber, some water (I never measure anything when it comes to soup…maybe like a cup?), a shallot (bulb and greens), two cloves of garlic, around 2 tbsp. of lemon flavored extra virgin olive oil, a dash of salt, and some fresh basil. I garnished it with some plain nonfat Greek yogurt, sriracha, roasted pumpkin seeds (shelled), and more basil. It made about 4 servings.
The basil, shallot, and cucumber mellowed out the sweetness of the peaches and the garlic gave it some punch. Best of all, I didn’t have to go out of my way to buy anything because I had all of this stuff in the kitchen. Chances are you are not a weirdo with lemon olive oil and roasted pumpkin seeds laying around, so regular EVOO would work, and you could garnish with avocado or any nuts or seeds for some crunch.