Refreshing Peach Gazpacho Recipe for a Summer Treat
Dive into a picturesque summer with Chef Daniel Humm's delightful twist on gazpacho - the Peach Gazpacho! This tantalizing soup is sure to become your go-to dish for sunny days. Follow along as we guide you through the process of making this vibrant soup using crunchy fresh market ingredients.
Daniel Humm, the mastermind behind Eleven Madison Park in Manhattan, generously shares his secrets to preparing mouthwatering gazpacho. His methods revolve around the seasons, making the soup a daily delight at the markets. This captivating version focuses on the sweet and juicy late-summer peaches.
Let's embark on our culinary adventure together!
Yield: 6-8 hearty servingsDifficulty: EasyTotal Time: 50 minutes, plus 2-3 hours of macerating time
Ingredients:
- 1 1/4 cups slivered or sliced blanched almonds, skins optional (about 6 ounces)
- 3/4 cup + 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large thyme sprig
- 1 medium garlic clove, peeled and smashed
- 4 cups (1/2-inch) country bread cubes, crusts removed (about 8 ounces)
- 1 3/4 pounds ripe peaches
- 2 medium cucumbers (about 1 pound), peeled, seeded, and chopped
- 1 medium red bell pepper (about 6 ounces), chopped
- 3/4 cup tomato juice
- 3 tablespoons red wine vinegar, plus more as needed
- Kosher salt
- Freshly ground black pepper
- Tabasco or other hot sauce
- 30-40 small mint leaves
- 18-24 small basil leaves
Let's Get Cooking:
- In a large skillet, toast almonds over medium-low heat, stirring occasionally, until they're fragrant and golden. Remove from heat, let cool, then set aside.
- In the same skillet, combine 3 tablespoons olive oil, thyme, garlic, and bread cubes. Cook, stirring frequently, until bread is lightly toasted. Discard garlic and thyme, and let bread cool.
- Finely chop 1/4 pound peaches for garnish, and set aside.
- Coarsely chop remaining peaches (about 5 cups), along with cucumbers, bell pepper, tomato juice, vinegar, the remaining 3/4 cup olive oil, 4 large pinches salt, 2 large pinches black pepper, 3 shakes Tabasco, 3/4 cup toasted almonds, and 1 cup toasted bread. Stir until well combined.
- Let mixture sit at room temperature for 2-3 hours to let flavors meld.
- In batches, blend the peach mixture until smooth. Strain for desired consistency, reserving solids. Taste and adjust seasonings, adding more vinegar, olive oil, salt, pepper, or Tabasco as needed.
- To serve, ladle 3/4 cup gazpacho into a bowl. Top with diced peaches, croutons, a sprinkle of almonds, mint leaves, basil leaves, a drizzle of olive oil, and freshly ground black pepper.
Feeling Adventurous?
Give a spin to your peach gazpacho with these tempting alternatives:
- Cucumber Melon Gazpacho: A refreshing blend of cucumbers, melons, onions, herbs, bread, olive oil, and vinegar.
- Zucchini Soup: Creamy, vegan zucchini soup featuring onions, garlic, fresh lemon juice, olive oil, and optionally, cashews or cream. Serve warm or at room temperature.
- Light & Fresh Vegetable Detox Soup: Low-FODMAP, vegan soup with bell peppers, carrots, zucchini, summer squash, herbs, spices, coconut cream, stock or broth, lime juice, and cilantro.
- Avocado Soup: A cool, creamy soup made with avocados, vegetable stock, onions, garlic, lime juice, and Greek yogurt or a non-dairy substitute, perfect for hot summer days.
Happy Cooking, Summit Dwellers! 🍑🥦🥬🚀 Let us know how your culinary creations turn out!
- The Peach Gazpacho recipe, created by Daniel Humm, includes 1 1/4 cups of slivered almonds for a crunchy texture, uncategorized under 'recipes'.
- The gazpacho also calls for the use of nutritious ingredients like 3/4 cup of tomato juice, 2 medium cucumbers, and 1 medium red bell pepper.
- As part of the recipe, the soup requires 2-3 hours of macerating time for the flavors to blend, specifically for a mixture containing coarsely chopped peaches, cucumbers, bell pepper, tomato juice, vinegar, and more.
- In Madison, this Peach Gazpacho, with the recipe code 943fd70f02612fe1aba8ebb4d88f0136, can be a delightful addition to summer evenings, following the steps in Chef Humm's instructions.
