Peach Gazpacho (from Peach Salsa)
The thing about making fresh fruit salsas like the Peach Salsa I posted on Monday is that they just don’t hold very well. If you can’t eat it up by the next day they start tasting a bit tired and droopy. But I learned something from my mom when I was a kid: she used to take leftover salad (which also tastes droopy the next day thanks to the salad dressing) and puree it with a can of tomato juice to make gazpacho. It was the 70’s then, and she’d serve it to us for lunch with string cheese – yes, we thought we were pretty darn cool eating such a sophisticated lunch!I happened to be visiting my mom the day I made the peach salsa and it gave me the idea to make this gazpacho with the leftovers. I also am swimming in cucumbers from my garden (how many pickles can one lone food writer can in one season I ask you?!), so it gave me a chance to use up 1 or 2 of those as well. Because of all of the seasonings in the Peach Salsa, I only added a little acidity to this dish with some white balsamic vinegar. And man was this a great lunch!
- 1½ cups Peach Salsa
- 1½ cups diced cucumber (seeded, skin on)
- 2 tablespoons white balsamic vinegar
- Salt and pepper, to taste
- Diced cucumber, for garnish
- Minced fresh chives, for garnish
- Combine salsa, cucumber, and vinegar in a blender and blend on high until very smooth. Season with salt and pepper to taste. Pour into a soup bowl, garnish with cucumber and chives, and enjoy.