Ocean House Sous Chef Marisa Milton takes advantage of fresh summer peaches in this month’s What’s Cooking feature.
Chilled Peach Gazpacho
2 pounds of fresh, ripe peaches (pealed, pitted and chopped)
2 whole cucumbers (pealed and diced)
1 tablespoon of champagne vinegar
1/2 cup of water
2 tablespoons of extra virgin olive oil
- salt and pepper to taste
Take all ingredients and pulse in a blender until smooth. For a thinner soup consistency, add a little extra water. Refrigerate for at least two hours until fully chilled. To finish, garnish the soup with some cilantro and fresh, diced avocado. Enjoy!