Скачать или смотреть Chilled Gazpacho w/ Summer Peach (Vegan/Gluten Free) - Susanna Foo

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Chilled Gazpacho with Summer Peach (Vegan and Gluten-Free)

This is my favorite soup to make during the hot summer months. For the best all-natural flavor only use sweet Heirloom tomatoes, ripe summer peach, and Vidalia onion.

Ingredients:

2 pounds, very ripe heirloom tomatoes
3 ripe peaches, peeled, pitted, and sliced (prefer white peach)
2 stalks of celery heart, thinly sliced
1 onion, peeled and thinly sliced, preferably Vidalia onion
1 English cucumber, peeled, seeded, cut into 1” dice
1/4 cup extra virgin olive oil, plus 2 additional tbs olive oil
1 tbs Worcestershire sauce
2 tbs of tomato paste
1 lime, zest, and juice separate(option)
1 tsp kosher salt
1 tbs sugar
¼ tsp fresh ground black pepper
2 tbs fresh basil leaves, chiffonade

Directions:

1) Fill a medium pot halfway with water and bring to a boil over high heat. Carefully add the tomatoes to the boiling water and blanch for 1 minute. Remove and transfer to an ice bath to chill. Remove the peel from the tomatoes and cut each tomato into 8 pieces.

2) Heat 2 tbs olive oil in a large pot, add onions, turn the heat to medium, and sauté onion until soft. Spoon out into a bowl. Let it cool

3) Purée tomato, peach, celery, cooked onion cucumber, and 2 tablespoons of tomato paste in a food processer.

4) Stir in 1/4 cup extra virgin olive oil, Worcestershire sauce, sugar, salt,1ime juice, and lime zest. Covered with the tight container and refrigerated until ready to serve. Soup will keep up to 4 days. Or freeze until next time to use.

To serve, spoon the chilled tomato mixture soup bowls. Top with peach chutney and basil. Garnish with basil pesto and rice cracker.

Peach Chutney

2 ripe peaches
½ lemon zest and juice
1 teaspoon extra virgin olive
2 tablespoon finely diced ginger
1 tablespoon sugar
1 teaspoon ground cinnamon

Directions:

1) Peel and pit the peaches, cut into ½ “dice, sprinkle with lemon juice, and zest. Keep in a medium bowl

2) Pour the diced peach into a medium stainless-steel saucepan with oil, ginger, sugar, and cinnamon, over medium heat, stirring for about 5 minutes,
Turn off the heat. Spoon into a medium bowl.

The chutney can be made ahead of time. Serve cold and spoon on top of summer
Gazpacho. Or serve with grilled pork tenderloin.

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