Gazpachos are a light and refreshing cold soup that is best enjoyed on a hot summer day. Originating in Southern Spain it is said to have come to Europe via the Moors. The traditional gazpacho is always made with tomatoes as the base ingredient however in this recipe peaches are used. Their natural sweet and tart flavor adds a rather pleasant and refreshing taste and personally I prefer it to the traditional gazpacho.
1. 4 ripe peaches
2. 3/4 cup water
3. 1/2 medium sized cucumber
4. 1 small shallot
5. 2 cloves of garlic
6. 4 tablespoons of extra virgin olive oil
7. 1 teaspoon sugar
8. Sea salt to season
9. 1/2 teaspoon Hungarian Paprika
10. 1 Red sweet pepper
11. 1 yellow sweet pepper
12. 1 tablespoon white balsamic vinegar
13. Scallions to garnish
14. 2 sprigs of cilantro
15. 2 slices of Avocados
1. Heat a pan with 2 tablespoons of oil.Lightly saute the shallot and garlic . Add the sauteed shallot and garlic to a food processor.
2. Pit and halve the peaches and add them to the food processor along with the remain olive oil, paprika , cucumber, vinegar , a pinch of sea salt, sugar and water. Blitz till the ingredients have combined evenly.
3. Pour the mixture into a bowl and refrigerate for two hours at least. This can be prepared in advance and lasts upto 24 hours.
4. Julienne the yellow pepper and make round slices of the red pepper. In a martini glass add the julienned yellow pepper and avocado slices.
5. Pour in gazpacho and garnish with the red pepper slices, cilantro and scallions as shown in the picture