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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 1⁄2
tablespoons red wine vinegar
3 tablespoons fresh basil leaves
1 1⁄2 teaspoons salt
1⁄2
teaspoon fresh ground pepper
1⁄4 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.
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