Photo: Jennifer Davick; Prop Styling: Lindsey Ellis Beatty
This soup captures summer in a bowl. It's light and refreshing--the perfect balance of sweet peaches and ripe tomatoes.
How to Make It
Step 1
Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes and next 2 ingredients in a food processor until smooth.
Step 2
Chop remaining peach and tomato. Stir into pureed mixture. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 hour.
Step 3
Meanwhile, combine cucumber and next 3 ingredients in a medium bowl. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 to 24 hours. (Chilling can dull the seasoning, so you may need to add more salt and pepper before serving.)
Step 4
Ladle gazpacho into bowls. Spoon cucumber mixture over gazpacho. Drizzle each serving with about 1 tsp. extra virgin olive oil. Serve immediately.
You May Like
luvnola's Review