Nothing says summer like a cold bowl of gazpacho. This gazpacho takes advantage of two of summer's most delicious fruits: peaches and tomatoes. Make it in under a half hour and if you want to get fancy, garnish with a goat cheese crouton.
- 2 cloves garlic, peeled
- 1 medium shallot, peeled
- 1½ pounds peaches, pitted and cut into quarters
- 1½ pounds heirloom tomatoes in assorted colors, chopped into 2
- 1 handful of basil leaves, plus a few extra leaves for garnish
- 2 T extra virgin olive oil, or orange-infused olive oil, plus more for drizzling
- 1 T Jerez Spanish sherry vinegar
- 1 t kosher salt
- Pepper to taste
- 8 baguette slices or gluten-free bread (optional)
- 1 10½ ounce goat cheese log (optional)
- 1Put the garlic cloves in the food processor and blitz until finely chopped. Add the shallot and pulse until finely chopped. Add tomatoes, peaches, basil, olive oil, vinegar, salt and pepper. Pulse the food processor until everything is blended and you achieve your preferred chunkiness or smoothness. Taste and adjust olive oil, vinegar, salt and pepper. Put in a a stainless steel or glass bowl, cover and refrigerate until well chilled. Best if made one day in advance.
- 2When ready to serve, heat the broiler to 400 degrees. Toast the baguette slices on one side, flip and toast on the other side. Remove from the oven turn on the broiler. Spread toasted baguette slices with goat cheese. Put cheese covered baguettes under the broiler and toast until cheese is brown and bubbly, 1 - 2 minutes.
- 3Serve gazpacho in individual bowls topped with a goat cheese crouton, a drizzle of olive oil and a few slices of basil chiffonade.