Next summer, try this Spanish-style cold soup that features fresh peaches in addition to tomatoes.
This gazpacho reflects the State of South Carolina’s changing tastes, products and demographics. By the way, the Palmetto State of South Carolina grows more peaches than its neighbor Georgia, which still clings to its “Peach State” nickname.
For the holiday season though, we’ll return our focus to wishing good will to all rather than checking facts…. Enjoy!
(Serves 4 as a first course.)
5 very ripe peaches, peeled and divided into quarters
3 large tomatoes, cored and divided into quarters
1/2 cup red onion, coarsely chopped
1/2 medium jalapeno pepper, chopped
3 tablespoons apple cider vinegar
3/4 cup diced seedless cucumbers 1/3 cup plain yogurt
2 tablespoons fresh tarragon
Extra virgin olive oil to taste
Kosher salt and freshly ground white pepper to taste
Coarsely chop 4 of the peaches and 2 of the tomatoes. Put them in a food processor with the chopped onion, jalapeno and vinegar and process until smooth.
Finely chop the remaining peach and tomato. Stir into the pureed mixture. Season to taste with Kosher salt and freshly ground white pepper. Cover and chill for 1 hour.
Combine the cucumber, yogurt and fresh tarragon in another bowl. Season to taste with Kosher salt and freshly ground white pepper. Cover and chill for 1 hour.
When ready to serve, ladle gazpacho into bowls and top with cucumber yogurt mixture. Drizzle each serving with extra virgin olive oil. Serve immediately.
— Created by David Matthews for Connect