Chilled soup is the perfect dish to cool you down on a hot and humid day. I first experienced the delight of chilled soup when living in Spain my junior year of college. My “señora”, Menchi, would make traditional Andalusian gazpacho and chilled sopa de verduras. As soon as the weather warmed up, I could expect a chilled soup almost daily.
To celebrate the season, I’ve been holding a special promotion for Green Market tours in the Union Square market. People who register receive a free e-cookbook by yours truly! In case you noticed I have not posted a recipe in two weeks, it’s because I’ve been working diligently on creating recipes for the cookbook. Shopping at the market is always a delight. Really it’s a heavenly experience for me; and creating new and exciting recipes with the produce I find has been so much fun. I was home in Atlanta last week, and found myself exploring the farmer’s market there and buying a ton of produce. Namely a ton of peaches and tomatoes!
|Nana w/ peaches!|
I guess you can say it was my travels to the Atlanta farmer’s market that inspired this Peach Gazpacho. In Atlanta I put peaches in everything. In the e-cookbook I’ve even got a recipe for a delicious Peach Miso Dressing. What’s lovely about raw gazpacho is you can substitute a wide variety of fruit for the peaches. Watermelon, strawberries and apricots; just to name a few. Or you can take out the fruit and add some red bell pepper for a more savory soup. The possibilities are just about endless.
If you’d like to join me for one of the Green Market tours and receive this awesome cookbook, please register on The Nourishing Vegan website (HERE). You’ll learn the ins and outs of the Union Square Greenmarket, how to choose the seasons best produce, learn to save money by frequenting the market and take home plenty of ideas for a fresh feast. All for just $10!
I hope to see some of you there. Until then, try this gazpacho and let me know what you think : )
2 peaches, chopped
1 cup cucumber, diced or 2 small kirby cucumbers
½ cup red onion, diced
½ cup basil, chopped
1 tsp thyme
½ tsp sea salt
½ tsp black pepper
2 tbsp olive oil
Place all ingredients- except olive oil- into a blender. Blend for a few seconds, until lightly pureed, and your desired soup texture is reached. Turn the blender back on to it’s lowest setting (stir), and slowly pour in the olive oil.
Season to taste with more salt and pepper. Enjoy right away, or place in the refrigerator for the flavors to marry.