Stone fruit gazpacho takes a playful spin on the traditional Spanish cold soup. This recipe uses red onion and fresh herbs as a garnish and to add a little texture to the soup, but they also could be mixed into the puree to allow the flavors to meld. Fruit should be ripe, not firm.
Stone Fruit Gazpacho
Servings: 4
Ingredients
- 1 pound stone fruit of choice peeled, pitted, and crushed with hands
- 1 tablespoon extra virgin olive oil
- 2 teaspoons sherry or champagne vinegar plus more to taste
- Juice of 1/2 lime
- Salt to taste
Garnish options
- 1/4 red onion minced
- Basil cilantro, or mint leaves
- Black pepper freshly ground
- Drizzle of extra virgin olive oil
- Ice cubes
Instructions
- Pulse crushed fruit in a food processor a few times to create a rough puree—a little bit of texture is desirable.
- Add oil, vinegar, lime juice, and a pinch of salt to the puree. Taste and adjust any of the seasonings. Chill for at least 1–2 hours before serving.
- Serve in small bowls garnished with minced red onion, herbs, fresh pepper, a drizzle of oil, and an ice cube.
