Cucumber and Peach Gazpacho with Habanero and Almonds
A simple summer gazpacho that takes less than 30 minutes to prepare.
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.