What’s Cooking: Chilled Peach Gazpacho

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

Method

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!

_S4F8910. , , USA. ©2011 Chip Riegel / www.chipriegel.com. 07/15/2011.