Peach Gazpacho from Canlis
September 1, 2014 • Washington Cookbook
Because it’s the height of peach season here in Colorado. Because I’m gearing up for my book tour in Washington in a couple of weeks. And because this is one delicious recipe from an icon of a restaurant in Washington, I’m sharing with you today the Peach Gazpacho from my new cookbook, A Taste of Washington: Favorite Recipes from the Centennial State. It comes to you from Canlis in Seattle, a restaurant that has been around for 60 years, but continues to garner incredible awards and press coverage. The current chef, Jason Franey, has won both Food & Wine Magazine’s and The James Beard Foundation’s Best New Chef Pacific Northwest awards. Make this today, and visit this page to see if you can make it to a book signing event!
- 2 cups sliced peaches
- ¼ cup peeled, seeded, and sliced English cucumber
- ¼ cup diced red pepper
- 2 tablespoons diced dried apricots
- 1 garlic clove, slightly crushed
- 2 tablespoons honey
- ¼ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- Salt and pepper
- Crème fraîche, for garnish
- Diced cucumber, for garnish (optional)
- Combine the peaches, cucumber, red pepper, apricots, garlic, and honey in a large bowl. Toss the mixture with the olive oil and vinegar and season with salt. Place in a covered plastic or glass container and refrigerate overnight.
- Remove the garlic clove from the mixture and discard it, and then puree the soup in the blender. Chill the soup and season with salt and pepper to taste. To serve, ladle the soup into bowls and garnish with crème fraîche and diced cucumber.