With our trees still almost bent to the ground with fresh peaches on their branches, this recipe was a welcome solution to use up some of that delicious harvest. The inclusion of ripe tomatoes (these were from the grocery’s produce department, but very soon we’ll have more than we can count from our own vines) made a nice pairing with the peaches.
Then we had the cucumber yogurt spooned on top. How heavenly! Yogurt with diced cucumber and fresh chives—it also would make a great dipping sauce for veggies.
With the summer temps now on the climb, this peach combination was a perfect and refreshing summer-evening meal. Cool to the bone!
Peach-and-Tomato Gazpacho with Cucumber Yogurt
5 large peaches, peeled and divided
3 large tomatoes, cored and divided
1/2 medium-sized sweet onion, coarsely chopped (about 1/2 cup)
3 tablespoons apple cider vinegar
Kosher salt and freshly ground white pepper to taste
3/4 cup finely diced English cucumber
1/3 cup plain Greek yogurt
2 tablespoons chopped fresh chives
1 garlic clove, minced
Extra virgin olive oil
garnishes: fresh chive pieces
Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes and next 2 ingredients in a food processor until mixture is smooth. Chop remaining peach and tomato. Stir into pureed mixture. Season with kosher salt and freshly ground white pepper to taste. Cover and chill for 1 hour. Meanwhile in a medium bowl combine cucumber and next 3 ingredients. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 to 24 hours. (Chilling can dull the seasoning, so you may need to add more salt and pepper before you serve.) Ladle gazpacho into bowls. Spoon cucumber mixture over gazpacho. Drizzle each serving with about 1 teaspoon extra virgin olive oil. Serve immediately. (Source: Southern Living June 2012)
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