peach and tomato gazpacho

September has arrived, and with it the routine — if not the cooler weather — of fall. As much as I love summer, autumn is my favorite season, and I think that routine has a lot to do with it. While back-to-school brings hectic mornings, the days and weeks have more of the structure that I crave. The weekends are filled with activities – from football games and kids’ birthday parties to planning for the upcoming holidays and family gatherings.

Because we live in Florida, we are treated to wonderful fruits and vegetables year round, even through the fall and winter months. Our farmers markets may slow down a little, but they never truly stop. We may miss out on some of the traditional summer produce — like watermelon and blackberries — but that’s okay. Because it’s time to move on, you know? I’m ready for fall. I’m craving the comfort foods of autumn…the hearty chili, braised beef short ribs, Brussels sprouts with bacon, satisfying bean soups, and all things pumpkin. Definitely pumpkin pie.

But, again, because we live in Florida, and because today is September 1st, it’s still hot out. And it will be hot out for a while longer. So, I’ve made a no-cook soup to share with you, using some of the best late summer fruits I had on hand. This one won’t heat up your kitchen since the only appliance you’ll need is a blender.

For this gazpacho I used some juicy peaches, gorgeous ripe tomatoes, some basil, and a bit of jalapeno to give a little kick at the end. When served chilled, this cold gazpacho is a refreshing first course to serve with an end of summer meal. Or, you can have it as I did — as a snack on a hot and humid Sunday afternoon after gym workout.

*    *    *

This is my contribution to September’s roundup of recipes for gourmet, unbound, the collaborative project celebrating Gourmet Magazine’s 68 years of food knowledge. Head over to read the other great posts from the other devotees of Gourmet.

Yield: 4 first course servings.

Peach and Tomato Gazpacho

Ingredients:

1 1/2 pounds tomatoes, chopped (4 cups)
1 pound peaches, pitted and chopped (2 cups)
2 tablespoons chopped shallot
1 tablespoon chopped jalapeno (seeds removed)
2 tablespoons olive oil
1 1/2 tablespoon white-wine vinegar
1 tablespoon chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water

Directions:

Pureé two-thirds of tomatoes and half of peaches with shallot, jalapeno, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons basil, 3/4 teaspoon salt, and 1/4 teaspoon black pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large bowl, discarding solids. Stir in the amount of water required to reach the consistency you desire. Let chill in refrigerator.

Make tomato peach salsa: Toss together remaining chopped tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon chopped basil, and remaining 1/4 teaspoon each of salt and pepper in a bowl.

Serve soup in bowls topped with tomato peach salsa.

Adapted from this recipe from Gourmet, September 2005.

    Pin It

5 Responses to “beach-house baking: peach streusel pie”

  1. Brian @ A Thought For Food — August 22, 2015 @ 10:56 am

    We don’t have water up here like that. When we do get to experience it on our travels, I find it hypnotizing. That calm, blue water. I expect we’ll have that when we go to Hawaii in December and Mexico in February. It sounds like you and the family had a nice vacation. There’s something so satisfying about having a fresh baked pie to enjoy with the ones you love. 

    I definitely remember the days of middle school and how challenging it could all be. But I’m sure with the support of her parents, she’ll get through it and find a place where she feels comfortable. 

  2. Gail — August 22, 2015 @ 1:16 pm

    That old Pillsbury tagline from long ago is memorable in its truth:  ‘Nothin’ says lovin’ like somethin’ from the oven…’

  3. What Gail said ^^^^ I baked so much this summer for new friends in France – nothing says “thanks for tending our garden when we are in Canada” better than a plum cake, right? I totally understand where you are coming from re: nourishing others/ yourself. Good luck as you (all) enter the middle school phase. No words of wisdom but I know you will all rock this new phase….

  4. Paula — August 23, 2015 @ 4:20 pm

    Your pie looks as wonderful as your beach vacation! The perfect rest and relaxation you needed before contending with your daughter’s first year of middle school. It can be as worrisome as it is exciting and full of new adventures. I hope that she (and you) have a wonderful transition year. My only advice is that if she is the victim of any bullying, that you report it to her teacher (s) and principal right away and insist on a meeting with them to see how they are going to deal with it. Hopefully, she and you won’t have to deal with this throughout the coming semester.

  5. Abby — August 24, 2015 @ 3:00 pm

    Wishing you, your daughter, and your entire family the best of luck this fall! And what a gorgeous pie… xx

Leave a Comment