|
|
|
| Peach and Tomato Gazpacho |
|
|
| • |
1 1/2 lb tomatoes, chopped (4 cups) |
| • |
1 lb peaches, pitted and chopped (2 cups) |
| • |
1/4 cup crushed ice |
| • |
2 tablespoons chopped shallot (1 medium) |
| • |
2 tablespoons olive oil |
| • |
1 1/2 tablespoons white-wine vinegar |
| • |
1 tablespoon chopped fresh tarragon |
| • |
1 teaspoon salt |
| • |
1/2 teaspoon black pepper |
| • |
1/4 to 1/2 cup water |
|
|
 |
Pur/(c)e two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency. |
 |
Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa. |
|
|
recipe from: epicurious.com, 9/4/05
|
|
|
| In no event shall Gooseberries Fresh Food Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. |
|
