Peach and Cucumber Gazpacho
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thelocalpalate.com.
Cooking tools:
- Pot
- Paring knife
- Ice bath
- Slotted spoon
- Blender
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Oven
- Baking sheet
- Spoon
- Ladle
- Serving bowl
- Plastic wrap
- Colander
- Bread knife
Ingredients
- 12–14 large ripe peaches
- 4 cups diced pickling cucumber
- 1 small red onion diced
- 2 small jalapeños seeded and diced
- 1 teaspoon finely chopped garlic
- ¾ cup toasted almonds
- 2 cups water
- 2 tablespoons honey
- 4 tablespoons sherry vinegar
- 2½ teaspoons salt
- ½ teaspoon ground black pepper
- ½ baguette
- 3 tablespoons high-quality olive oil preferably Spanish
- Salt
- pepper
- 1½ cups reserved peaches
- ⅓ cup cut green onion
- ¼ cup chopped flat-leaf parsley
- ¼ cup chopped oregano or marjoram
- 2 tablespoons chopped mint
- ¼–⅓ cup good olive oil
- 1–2 teaspoons sherry vinegar
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