Stone Fruit Gazpacho
Source: Naomi Webb, Foodwise Staff
Recipe Type: Salads | Seasons: Summer
This recipe showcases locally grown stone fruit as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
This light chilled soup is a celebration of summer ingredients. Stone fruit, berries, and tomatoes combine to make a refreshing first course. The soup can be made a day ahead, just whisk it well before serving.
Serves 6
INGREDIENTS
3 cups of mixed stone fruit (4-6 peaches, nectarines, plums, or pluots)
½ cup strawberries
1½ cups tomato (1 large or 2 small)
½ cup cucumber
4-6 basil leaves
3 tablespoons red wine vinegar
3 tablespoons olive oil
2 teaspoons salt (adjust for personal taste)
2 teaspoons black pepper
¼ red onion
1 clove garlic
4 to 6 basil leaves
Edible flowers to garnish
PREPARATION
- Blend all ingredients except flowers until smooth.
- Taste and adjust seasoning to your liking.
- Chill in the refrigerator for at least 1 hour.
- Whisk the soup well before serving in case of any separation.
- Serve in chilled glasses and garnish with a drizzle of olive oil and edible flowers.
