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Texas Peach Gazpacho
In June, the first freestone – the Harvester variety – kicks off Texas peach season. Other varieties – Flameprince, Parade, and Fairtime – wrap up the peach season in mid-September, but there’s still time to make and enjoy this refreshing, velvety third course from Degust, served chilled with a paper-thin slice of caramelized peach:
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
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.
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