Tomato and Peach Gazpacho
Chef Oren Luxemburg, Bariba, Tel Aviv
It should come as no surprise that a nation so crazy about vegetable salads would fall in love with this chilled Spanish soup, which can be described as liquid salad. Tomatoes, cucumbers, peppers and onions are all there, along with olive oil and parsley. The surprising addition of peaches adds a lovely taste to this ultimate summertime chiller.
Ingredients (serves 12)
3 slices of whole wheat bread, without the crust
1 kg (2 lbs 4 oz) ripe tomatoes, peeled, seeded and cut in chunks
2 cucumbers, cut in chunks
1 red bell pepper, seeded and cut in chunks
1 kg (2 lbs 4 oz) ripe peaches, peeled and cut in chunks
1 red onion, cut in chunks
2 cloves garlic, crushed
4 cups mineral water
4 cups tomato juice
1/3 cup dry red wine
1 large bunch parsley
1/3 cup freshly squeezed lemon juice
2 tablespoons brown sugar
2 teaspoons fine salt
1 teaspoon freshly ground black pepper
1/2 cup extra virgin olive oil
1 bunch baby greens or micro greens
Soak the bread in one cup of water, drain and squeeze out the liquid.
Purée all the ingredients except the olive oil in a food processor until smooth. For a finer smoother consistency, pass the gazpacho through a fine sieve. Taste and adjust the seasoning
Refrigerate at least two hours, preferably overnight.
Pour into bowls or glasses, drizzle with olive oil and garnish with greens.