Every Sunday morning, I hop in the car with Lucas and we go grocery shopping. All of the fruits and vegetables are gorgeous this time of year. Cluster tomatoes, heavy on their still-attached vines, smell like summer sunlight. Ripe peaches are cheap and plentiful — I’ve gotten them as cheaply as 77 cents a pound. Beautiful, fresh summer produce like this deserves to shine. Gazpacho is the perfect vessel for that.
I had never made it before, but I knew the theory. Blend together tomato, peppers, and herbs, and chill. It’s really that simple. The key thing to remember when making gazpacho is that it’s served cold, and what that does to flavors: it dulls them. So, it follows that the flavors in your gazpacho need to be bigger and bolder than if the dish were served hot.
The peaches that I added to impart a little extra sweetness, but the overall feeling of this gazpacho is still zesty and bright. Oniony, garlicky, and a little acidic, it’s a refreshing dish for a hot summer day. Stir in a little Greek yogurt and serve with poached shrimp to make it more substantial. Recipe after the jump! Read more… →