In-season, high-quality ingredients are the secret to mastering gazpacho, the chilled Andalusian soup typically made with tomatoes, says Mario Hernandez of Frog Hollow Farm. But there’s no reason to stop at tomatoes. Think peaches, instead.
Hernandez says working as the culinary coordinator at the Brentwood organic farm inspires him to showcase the versatility of fruit in savory preparations like this one, which features nearly two pounds of ripe peaches, as well as cucumbers, herbs and hot sauce. Letting the mixture sit for up to three hours helps the flavors meld.
Frog Hollow Farm’s Peach Gazpacho
Serves 6 to 8
Ingredients
1¼ cups blanched, slivered or sliced almonds, preferably without skins (about 6 ounces)
¾ cup plus 3 tablespoons extra-virgin olive oil, divided use
1 large thyme sprig
1 medium garlic clove, smashed and left in its skin
4 cups ½-inch bread cubes, cut from 8 ounces of country bread, crusts removed
1¾ pounds ripe peaches
2 small Japanese, Persian or English cucumbers, peeled and cut into large slices
1 medium red bell pepper, coarsely chopped
¾ cup tomato juice
Sherry vinegar to taste
Kosher salt and freshly ground black pepper to taste
Tabasco or other hot sauce
Garnish:
8 to 12 cherry tomatoes, quartered
12 to 18 sprigs purslane
30 to 40 very small mint leaves
18 to 24 very small basil leaves
Directions
Place almonds in a large frying pan over medium-low heat and toast, stirring occasionally, until fragrant and golden in color, 10 to 12 minutes. (Watch carefully to make sure they don’t burn.) Transfer to a small bowl to cool.
In the same pan, heat 3 tablespoons olive oil over medium heat. Add the thyme, garlic and bread cubes and cook, stirring often, until the bread is lightly toasted on all sides, 8 to 10 minutes. Discard garlic and thyme and transfer croutons to a medium bowl to cool.
Finely dice ¼ pound peaches for the garnish; set aside.
Coarsely chop the remaining 1½ pounds of peaches (you should have about 5 cups) and place in a large bowl. Add the cucumber, bell pepper, tomato juice, vinegar, the remaining 3/4 cup olive oil, kosher salt and freshly ground black pepper to taste, 3 shakes of Tabasco, ¾ cup of the toasted almonds and 1 cup of the croutons. (Reserve the remaining almonds and croutons for the garnish.) Stir until well combined. Taste and season with more vinegar, oil, salt, pepper and Tabasco as needed. Let sit at room temperature for 2 to 3 hours to let the flavors meld.
Working in batches, place the peach mixture in a blender and purée until smooth. Taste and season the gazpacho with more salt, pepper, vinegar, Tabasco and olive oil as needed.
To serve, ladle about ¾ cup gazpacho into a wide, shallow soup bowl. Top with a sprinkling of diced peach pieces, 8 tomato pieces, 3 sprigs of purslane, 8 croutons, a sprinkle of reserved almonds, 5 mint leaves, 3 basil leaves, a drizzle of olive oil and freshly ground black pepper.
— Courtesy Mario Hernandez, Frog Hollow Farm, Brentwood
