Cucumber and Peach Gazpacho with Habanero and Almonds
This simple chilled soup is a great addition to any summertime meal. The gazpacho itself only takes about 15 minutes to prepare and the only cooking required is toasting a few almonds in the oven. Make sure to serve the gazpacho very cold and with plenty of diced peach, cucumber, and toasted almonds. The texture and crunch of the garnish really improves the eating experience of this chilled soup.
How is it made?
The gazpacho is easy to make. Cucumbers and peaches are blended with celery, garlic, stale bread, olive oil, water, vinegar and a touch of habanero pepper. The seeds and membranes of the habanero are removed so you are only left with a bit of heat but retain a touch of habanero flavor. You can also omit or substitute any other type of pepper you prefer. If you have access to any super-aromatic-yet-not-spicy peppers such as habanada, grenada, or aji dulce; feel free to use these and increase the quantity of pepper so that you maximize on their fruity flavor.
Round out the spread with:
- English Pea Crostini with Ricotta, Mint, and Prosciutto
- Simple Chicken Liver Mousse
- Grilled Romaine with Bagna Cauda
- Salt Cod Brandade
- Grilled Calamari and White Bean Salad
- Grilled and Stewed Romano Beans with Garlic, Tomato, and Basil
Cucumber and Peach Gazpacho with Habanero and Almonds
Ingredients
Garnishes
- 3/4 cup slivered almonds
- 1 cup english cucumber, peeled and 1/3 inch diced
- 1 cup yellow peach, 1/3 inch dice
- 4 basil leaves, chiffonade
- 1 small habanero pepper, minced remove seeds and inner white membranes and rinse the peppers to reduce spiciness
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- salt, to taste
Gazpacho
- 1 cup celery, cut in 1/2 inch dice
- 2 cups english cucumber, peeled and cut in 1/2 inch dice
- 3 cups ripe white peach, cut in 1/2 inch dice
- 1 medium sized clove of garlic (5 grams)
- 1 cup stale sourdough or other bread, cut in 1/2 inch dice
- 5 Tbsp extra virgin olive oil
- 3 cups cold water
- 1 or 2 habanero peppers remove seeds and inner white membranes and rinse the peppers to reduce spiciness
- 1 Tbsp kosher salt
- 1 Tbsp white wine vinegar
Instructions
- Preheat the oven to 300F. When oven is hot, spread slivered almonds on a baking sheet and bake for apprximately 10 or 15 minutes, or until almonds have take on a toasty color. Allow almonds to cooklto room temperature before using in the gazpacho.
- Combine all of the ingredients listed under "gazpacho" (NOT the ingredients listed under "garnishes") and add them to the blender. Blend very well until gazpacho is very smooth. Place gazpacho in the refrigerator until it is very cold. After it has chilled completely, adjust consistency with more water if soup is too thick. Now you can also adjust the seasoning with more salt and vinegar if necessary. (If you want to serve the soup immediately after blending, place soup in a metal mixing bowl set over an ice bath and whisk soup until it is very cold)
- Chill 4 serving bowls.
- Place all of the ingredients listed under "garnishes", including the toasted almonds, in a mixing bowl, mix well and and season with salt.
- Divide the garnish into the 4 chilled bowls and pour the cold soup into the bowl as well. Drizzle soup with a bit more olive oil. Make sure soup and bowls are as cold as possible before serving.