Peach Melon Gazpacho
Local, tree ripened peaches are one of my favorite foods. In the late mid-western summer, they happen to be bountiful along with sweet melons and mellow cucumbers. These beauties are easy to pick up at your local farmer’s market or grocery. One benefit of deliberately eating locally and seasonally is that you are more likely to eat a wide variety of foods resulting in a greater diversity of phytonutrients vital for health and chronic disease prevention. The shorter the distance food needs to travel to reach you, the fresher and more flavorful it will be.
I hope you enjoy this recipe that combines the best of late summer fruits.
Peach Melon Jalapeño Gazpacho
Gazpacho is a Spanish-style soup often made from tomatoes and other vegetables and spices. This recipe is a liberal interpretation of the delicious chilled soup. The cucumbers, jalapeños and cilantro add balance and contrast to the sweet fruits, while the lemon and salt enhance all the flavors.
Peach Melon Jalapeño Gazpacho
Makes approximately 3 cups (6 servings)
Author: Erica Leazenby, MD
Time: 10 minutes
Ingredients:
2 peaches, peeled and pit removed
1/2 medium cantaloupe melon, rind and seeds removed; cut in large cubes
1 medium cucumber, peeled and seeds removed
1-2 medium jalapeño, seeds and ribs removed
2-4 tablespoons fresh lemon juice (1-2 small lemons)
1/4 cup raw cashews, soaked in water for 1 hour then drained
Generous pinch of salt
Garnish: Cilantro leaves and fruity olive oil
Directions:
Combine all the soup ingredients in a blender until smooth. Fruits can vary in sweetness and heat. Adjust the amount of lemon juice and salt to taste to balance the the fruit and veggie mixture.
Store the soup in the fridge, but allow the mixture to come close to room temperature before serving.
Garnish with a few cilantro leaves and a drizzle of high quality olive oil.
