Rustic Peach Gazpacho

Rustic Peach Gazpacho

3 ripe peaches
maple syrup
6 sm-med tomatoes, chopped - heirloom are my favorite!
1 small (or half of a large) English cucumber, peeled and chopped
1/2 c sweet onion, finely chopped
25 mint leaves, rinsed
1/4 c fresh basil (or about 50 leaves), rinsed
2 garlic cloves, minced
2 T red wine vinegar
1 T fresh lemon juice
1/2 T tomato paste
1/4 t smoked paprika - yes, you MUST used smoked instead of regular - it's the magic ingredient!
1/2 t sea salt
fresh ground pepper to taste
1 T extra virgin olive oil

Slice peaches in half, and remove the pits. Arrange on a baking sheet, cut side up, and drizzle with maple syrup. Place under a broiler for 3-5 minutes, or until deep golden brown. Remove, and let cool.

Combine all ingredients except olive oil in a large bowl. Use an immersion blender to blend everything to a creamy consistency, or, you can use a traditional blender or food processer and blend the ingredients in small batches - then combine. Once you have achieved a smooth soup, continue blending as you slowly drizzle in the olive oil.

Let chill for at least 8 hours. I usually make mine the day before we eat it - as with most gazpachos, the flavors really come together over time.

Garnish with croutons, chives, and peach slices, if desired.

This soup is amazing alongside sandwiches or paninis, excellent as an interesting first course, and also pairs well with BBQ.

Original recipe found HERE on the Emma Frisch blog. As usual, I just tweaked it a bit to suit our tastes and my cooking style!

Summer Pea Soup

I originally found this recipe on the Simply Recipes blog. You'll find my version, with only minor adjustments, below:

Summer Pea Soup

• 3 Tbsp minced sweet onion
• 2 tsp unsalted butter
• 2 cups low sodium chicken or vegetable broth
• 2 sprigs of mint, about 6 inches in total stem length
• 1 pound of frozen peas (petite, if you can find them)
• 1/4 cup milk (I use almond coconut milk)
• Salt and freshly ground pepper to taste

In a medium saucepan melt the butter on medium heat. Add minced onion and cook until softened.

Add in the broth and mint sprigs, increase the heat and bring to a boil. Add the frozen peas and salt and pepper to taste. Return to a boil, reduce heat and simmer until the peas are just tender, 3-5 minutes.

Discard the mint and purée the soup in a blender (or with an immersion blender) until completely smooth. If there is still some texture remaining (I, personally, don't mind the texture), you can press the soup through a sieve. Stir in the milk.

Reheat to serve warm, or chill to serve cold. I think the flavor improves over time, so I'll often make this soup 8-24 hours before I plan to serve it.

Serve garnished with crème fraîche, bacon bits, or mint strips if desired.

Enjoy!

 

Summer Brunch Soup

2 cups chopped fresh pineapple
1 cup frozen raspberries (unsweetened)
10 mint leaves (or more to taste)
1/2 cup unsweetened applesauce
1/2 cup sweet red wine

Place all ingredients into a blender, and blend until smooth. This recipe comes out a bit frothy (which I love), so if you prefer your fruit soup more liquid-y add some water or more wine. If you like it frosty, add some ice cubes!

Watermelon Gazpacho

Got a yummy taste of fresh-summer-in-a-bowl to share with you today: Watermelon Gazpacho.

Last time we stayed at our beloved Keswick Hall, the Villa chef made a delicious version of this refreshing cold soup for lunch. It was love at first bite (sip? slurp?) and I was determined to find or make a similar recipe when we got home. After a little experimenting, and using other recipes I found as guides, here is my final product. We love it, and think it tastes even better if you make it, and then let the flavors meld overnight (the onion mellows overnight, so don't freak out if it's strong when you first make it). So easy, light, fresh, healthy, and delicious, everyone should put some Watermelon Gazpacho on their menu for the week. Great as an appetizer, first course, BBQ side, or paired with a panini.

Watermelon Gazpacho

1 large tomato, chopped
1 serrano chili seeded and chopped (in leiu of this, you can use 1/2 t red pepper flakes)
3 cups watermelon, chopped or balled
1/4 cup sweet onion (or less, if you don't like an oniony after-taste), chopped
1 small cucumber peeled, seeded, and chopped
1 medium yellow bell pepper, seeded, and chopped
1/8 cup fresh mint leaves
3 T fresh lime juice
2 T raspberry wine vinegar

Use an immersion blender to liquefy all ingredients -OR- blend all ingredients together in small batches using a blender or food processor. Combine all batches, stir well, cover, and refrigerate until serving. Garnish with mint if desired. Tastes even better the second day!

Strawberry Soup

Perfect for a brunch - everybody will think that you fussed, when really this recipe is a snap to throw together. So refreshing and crisp (and healthy to boot!) - I think you'll enjoy this addition to your springtime repertoire.

Strawberry Soup

1/2 cup of unsweetened applesauce
2 cups of hulled strawberries
3 splashes of white wine (sweet, preferably)
20 mint leaves
6 ice cubes
1 T honey (optional)

Mix everything together in a blender and serve chilled in bowls. Top with a mint leaf. The honey is only really necessary if you're not using sweet wine and your berries aren't that sweet on their own. Makes 4 servings.