The weather the last few weeks has been hot and beautiful so i have been looking for inspiration for my summer meals. And i found it with Lauren Gaskill’s take on the traditional gazpacho. I wanted something that captured the taste of summer while being sweet, spicy and refreshing: et voilà!
Olive oil Fresh basil Additional chopped peaches, tomatoes and cucumber. (And for those who like to try: crumble some feta on top)
Preheat the oven to 180 degrees. Place the tomato and peach halves on a baking tray and roast for about 10 minutes until slightly soft. Blend all the ingredients in a stand or hand blender to a finely pureed mixture. Then place the finished soup in the fridge and leave to cool.
You can eat the gazpacho warm, but in summer i love it served in the conventional way: Chilled. Use some nice bowls and then drizzle with fine olive oil. Garnish with basil and more sliced cucumber, tomatoes and peaches (and feta) as desired. Personally, I added a little more salt, but that is a matter of taste.
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