Comment on this article


Peach Gazpacho
from the kitchen of Sharmagne Leland-St. John

4 large ripe tomatoes, cored and quartered
4 ripe white peaches, pitted and halved
1 green bell pepper deveined, seeded and quartered
1 clove garlic
3 tablespoons olive oil
1 12 tablespoons red wine vinegar
3 tablespoons fresh basil leaves
1 12 teaspoons salt
12 teaspoon fresh ground pepper
14 cup diced shallots

In a blender, combine 3 tomatoes, 3 peaches, garlic,
olive  oil, vinegar, basil, salt and pepper.  Blend
until smooth, aproximately 1 minute. Push mixture
through a fine mesh strainer or mouli into a large
bowl.  Compost leftover solids.

Small dice the remaining tomato and peach.   Stir into
gazpacho with diced shallots.   Season with salt and
pepper.  Chill until ready to serve.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]