Texas Peach Gazpacho
Ingredients:
1 ½ cups Texas peaches – pitted, peeled, and sliced
¾ cup Roma tomatoes, seeded and skinned
1/8 cup yellow bell pepper
1 thin slice of day-old bread broken into pieces
3 small garlic, roughly chopped
1/3 cup sherry vinegar
1 tablespoon salt, or to taste
¾ cup extra virgin olive oil
Recipe directions:
In a blender, combine peaches, tomato, bell pepper, bread, garlic, sherry vinegar, and salt. Puree mixture at high speed until relatively smooth. Reduce speed to slow and slowly add the extra virgin olive oil to emulsify the gazpacho. Strain the soup through a sieve and chill for at least an hour or overnight before serving. Makes 4 cups.