Summer Peach Gazpacho
This is a play on the classic Italian cold summer soup. In Ayurveda consuming raw fruits can be a strain on your digestion. In this version, we are lightly cooking the ingredients first to ease our internal processes and aid in keeping cool.
Print the recipe here.
Ingredients
5 medium ripe peaches, peeled and seeded cut into quarters
1 cup yellow pear tomatoes halved and with seeds removed.
1/2 cup cucumber peeled, seeded, and diced
1/2 cup leek, thinly sliced into half-moons
1/2 cup yellow bell pepper diced
1/3 cup diced celery
1 tablespoon coconut oil
1/4 teaspoon asafoetida
Salt and pepper to taste
2 cups water
Basil and extra sliced peaches to garnish
DIRECTIONS
Heat coconut oil in a pan on medium/ high heat.
Add asafoetida and quickly cook until the aroma released
Add the leeks and stir to coat. Cook for about 2 minutes.
Add the bell pepper, cucumber, celery, and tomatoes.
Again stir to coat and cook until slightly softened. You don’t want to overcook these items. This will allow there to be definition in the soup. Salt and pepper to the salt/heat appropriateness for your constitution.
In a separate pan sear the peaches to heat and soften. Cook all sides to give texture and a slight caramelization.
Add the peaches and the tomato/leek blend and 2 cups of water to a blender or use an immersion blender. Make sure to keep a bit of chunky consistency so that it does not get too thin. Do not make a blended juice.
Store in the refrigerator for 3-4 hours to allow the flavors to come together.
Once you are ready to enjoy garnish with thinly sliced basil and a slice or two of peach.
Eat mindfully and enjoy.
Print the recipe here.