South Africa’s summertime Festive Season is one of the country’s many advantages. Days spent by the pool or on the beach are exciting and full with activities, and although this is wonderful, it may leave you hungry and a bit dehydrated. Gazpacho might well be the solution to your sunny day festivities. A new take on the traditional Spanish and Portuguese cold soup made from veggies, this gazpacho has toasted peaches.
ROASTED PEACH GAZPACHO TIPS
While raw vegetables and fruit are often used to make gazpacho, roasting the peaches adds a delicious caramelised fruit flavour and brings out their natural sweetness. The chilli enhances the dish’s flavour without making it too hot to enjoy on a hot summer day. You may whip up a large quantity to take with you on beach trips or to the pool. This beverage may be enjoyed at any time of the day; just add ice if you want a chilled version.
Refreshing snacks are a need during the hot summer months. Have the entire family try this roasted peach gazpacho smoothie.
ROASTED PEACH GAZPACHO RECIPE
Recipe by Mokgadi Itsweng for Juicy Delicious
Course: Snack
Cuisine: Spanish
Difficulty: Easy
Servings: 4 servings
Prep time: 20 minutes
Cooking time: 15 minutes
Cooling Time: 2 hours
INGREDIENTS
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400 g peaches, peeled and chopped
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100 g ripe tomatoes, chopped
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1 red pepper, deseeded and chopped
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½ cucumber chopped
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1 chilli finely chopped
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1 clove garlic, finely grated
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juice of 1 lemon
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1 tbsp. fresh mint, finely chopped
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1 tbsp. parsley, finely chopped
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1 tsp sugar
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salt and pepper to taste
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1 peach, peeled, pitted, and chopped (to garnish)
- For the salsa topping (optional)
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40 g cucumber, chopped into small cubes
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1 tsp mint chopped
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1 tsp parsley, chopped
METHOD
- Preheat oven to 200°C.
- Place half of the peaches on a roasting tray and roast them for 15 minutes until nice and slightly browned.
- Remove the peaches from the oven and allow to cool.
- Place all the ingredients including the roasted peaches in a blender or food processor and blend until the fruit and vegetables are finely blended.
- Check and adjust the seasoning to your taste.
- Spoon into a jar or bowl and allow to chill in the fridge for 2 hours before serving
- Mix the chopped peach, cucumber, and herbs together.
- Serve the gazpacho in glasses topped with peach and cucumber salsa.
»ROASTED PEACH GAZPACHO RECIPE«