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!

Peach Pie 101

There's something so nostalgic about a pie, isn't there? It may never have the 15 moments of fame that cupcakes, macarons, or cakepops have all enjoyed, but it will always hold a special place in my heart - and will always be found at our table.

It's peach season here in the south, and your pie is guaranteed to be mouth-wateringly delicious if you choose fruit that's in season!

Keep your recipe simple, the sugar conservative, and let the perfection of the fruit shine through.

That's my big pie-making secret! Well, that, and using Pillsbury Pie Crusts (don't tell Martha...but once you try them, you'll never pick up your old pastry blender again...).

 A quick cautionary word on peaches, they are almost always found right at the top of the "Dirty Dozen" List (which I wrote about HERE) and that means that they soak up vast amounts of pesticides and are best purchased organically if possible.

Ready to get baking? Alrighty, let's get to it:

 

Kristin's Perfect Peach Pie

 

Pillsbury package of 2 crusts
1/2 cup sucanot (or sugar)
1/3 cup whole wheat pastry flour (or all-purpose)
1 t cinnamon
6 cups sliced peaches - about 6-8 medium ones (no need to peel them)
1 t lemon juice
1 T butter or margarine
Preheat oven to 425.

Place bottom pastry crust in pie plate. Mix flour, sugar, and cinnamon together in a large bowl. Add in sliced peaches and lemon juice, and gently toss to coat.

Turn into pie crust, and dot with butter. Cover with top pastry. Seal, flute, and cut a few slits in the center for ventilation.

Cover edges with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes longer or until crust is golden brown, and fruit mixture is starting to bubble. Cool on wire rack.

Serve warm with vanilla ice cream or whipped cream.

Enjoy!