Wednesday, August 22, 2012

Peach Gazpacho

My daughter gave me 3 large fresh garden tomatoes today. Sadly, they were from the end of her garden's tomato making efforts. Weather has not been kind to the tomato crop this year. I had been wanting to make a cold gazpacho soup, and thought I had plenty of time 
left in the tomato growing season.
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Apparently not, so tonight I decided to blend up this soup. I also had fresh cucumber, zucchini, garlic, and green pepper from the CSA today. Ben had picked out some organic peaches at the market over the weekend. Since I knew you could make gazpacho with watermelon, I thought  why not try a peach! It was delish! We both enjoyed our super fresh raw vegan soup tonight. Hope you get creative in your kitchen too! See what combo you can make, with what is on hand and fresh, from a garden near you!

 Peach Gazpacho

The Soup Base

3-5 ripe tomatoes chopped
1/2 avocado
1 peach peeled and pitted
handful of chopped fresh basil
1 tbs dulse (seaweed flakes) or to taste
1/2 cucumber peeled and chopped 
1 glove garlic minced
juice of 1/2 lemon 
squirt of flax or olive oil
1 tbs flax powder 
cracked black pepper to taste

The Chopped Veggies

1/2 cucumber chopped
1/2 avocado chopped
1/2 stalk celery chopped
1/4 small zucchini chopped small
2 tbs onion chopped small
1/2 small pepper chopped (any color)

Optional Items

chopped tomatoes 
chopped red pepper
chopped yellow pepper
chopped hot pepper

Blend tomatoes, 1/2 cucumber, peach, 1/2 avocado, basil, garlic, lemon juice, dulse, flax powder, oil, and black pepper into your blender of choice. Pulse and blend until desired consistency. Pour your blended soup mixture into serving bowl. Toss in a handful of your chopped veggies. Keep a small bowl of your mixed chopped veggies on the table, so that you can sprinkle on the remainder of the chopped veggies as needed.  

As you can see this recipe calls for 1 avocado, and 1 cucumber with only half blended into the soup, and the rest of each used as chunky additions to the soup mixture. I would have liked to have had enough tomato to add some chopped into soup for color. But that was not to be, so feel free to add some other colorful veggies to your chopped garnish. I also decided to use dulse instead of adding salt. That is your call, if you would like to add sea salt instead. Chill your soup base in the fridge, if you have time, before dinner or lunch. This recipe is fast, easy and delicious! Give it a try! Next time I might try two peaches!

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