Cucumber and Peach Gazpacho
This chilled soup was an attempt to put to good use some of the most luscious of August’s crops. A friend has been donating her over-abundance of garden cucumbers to me and my CSA was delivering pounds upon pounds of peaches so I thought a refreshing soup was in order. I used a combination of basil, cilantro, and parsley because that’s what I had on hand, but you can use any combination or just one individually.
Cucumber and Peach Gazpacho
Serves 4-6 people
Ingredients:
4 cups cucumbers, peeled, seeded, and chopped
2 cups peaches, peeled and chopped
3 tbsp rice wine vinegar
3 tbsp greek yogurt
3 tbsp extra-virgin olive oil
1 tbsp creme fraiche
1/2 jalepeno, seeded (or 1/4 habenero)
1/4 cup each of basil, cilantro, parsley
1/4 cup yogurt or creme fraiche to finish
Salt and white pepper to taste
Procedure:
Put all ingredients and blend until soup has a slightly chunky consistency. Chill for at least an hour. Serve with creme fraiche or yogurt on top.
I've recently moved my life from Brooklyn, New York to Sonoma County, California to pursue a life in food and wine. I am now the executive chef at