Article By: Chef Joshua Houghton
Contributing Writer

Gazpacho is a cold soup of Spanish origin, typically made from a blend of ripe
tomatoes, peppers, onions, cucumbers, garlic, olive oil, vinegar, and bread. Gazpacho
can Come in many different forms, and usually the biggest part of the original dish is
that is it a smooth soup that is served cold. Originally, gazpacho was made by pounding
the ingredients together in a mortar and pestle, but nowadays it’s usually prepared using
a blender or food processor for a smoother consistency. Traditionally served cold, it’s a
refreshing dish especially popular during the hot summer months in Spain and beyond.
For my variation I’m mixing Fresh Peaches with some other fun summer flavors, that will
fill your palate with light, but bold refreshing tastes.

Equipment:
-cutting board
-chef knife or knife of choice
-Food Processor
-Small stock pot
-Fine mesh sieve
-medium bowl
-ice
-Ladle
-Rubber Spatula for scraping
-Large Container for storage
-Baking Tray

Ingredients:
● 4 ripe peaches, peeled, pitted, and chopped
● ½ cantaloupe
● 1 cucumber, peeled, seeded, and chopped
● 2-4 oz of white sugar or honey (depending on your preference for sweetness)
● 1 cup fresh basil leaves, chopped
● 2 tablespoons extra virgin olive oil
● 2 tablespoons white wine vinegar
● Salt and freshly ground black pepper to taste
● 1 cup cold water (adjust for desired consistency)
● 4 oz Prosciutto
● 1 container (usually container 8-10 oz ball ) Burrata Cheese
Let’s start by preparing our garnishes . Let’s make the prosciutto crispy, for an added
dimension of texture to this dish. Place pieces on sheet tray and bake in 300 degree
oven for about 10 minutes, until they have shrunk in size. They will become crispy once
they cool at room temperature. Burrata is a fresh Italian cheese made from mozzarella
and cream. It has a soft, creamy center enclosed in a thin shell of mozzarella, which
gives it a unique texture and flavor. The outer shell is typically formed into a pouch-like shape, and inside, it’s filled with a mixture of stracciatella (a creamy, stringy cheese) and cream, creating a luscious, indulgent interior. If you cannot find burrata, mozzarella will work just as well for this recipe,, the burrata is just an extra special option, and a fun ingredient that others have not tried before.

Now time to prepare the peaches, and this can be done 2 different ways, based on
preference. 1st you can bring a pot of water to a boil. Meanwhile, score an “X” on the
bottom of each peach. Carefully place the peaches in the boiling water for about 30
seconds. This blanching process will help loosen the skins. Transfer the peaches to a
bowl of ice water using a slotted spoon to stop the cooking process. Once cooled, peel
the skin off the peaches, remove the pits, and chop them into chunks. If you want to
have a faster option, and a smoother end product, you can also just wash the outside
skins of the peaches very well, and put them into the blender with skin on. After all the
ingredients are combined, you can run the mixture through a fine metal sieve. While this
process can be tedious, you will end up with an absolutely velvety smooth end result
that is going to be the most heavenly mouth feel.

Now Blend the Ingredients in a blender or food processor, combine the chopped
peaches, cantaloupe, cucumber, and sugar . Pour in the olive oil and white wine vinegar
to the blender. Season the mixture with salt and freshly ground black pepper to
taste.Blend the ingredients until you achieve a smooth consistency. If the mixture is too
thick, gradually add cold water until you reach your desired consistency. Remember, you
can always adjust the thickness by adding more water later. I like it to be the
consistency of a thick soup, but not so much as a gravy. Thin applesauce is a good
marker to be at.

Transfer the blended gazpacho to a large bowl or container. Cover it with plastic wrap
and refrigerate for at least 1 hour to chill and allow the flavors to meld. Chilling also
enhances the refreshing nature of the soup. Take this time to also Taste the gazpacho
and adjust the seasoning if necessary. The flavors are going to be a bit different then
before, twitch everything combining and settling together. You can add more salt,
pepper, or a splash of vinegar for extra tanginess, according to your taste preferences.
For Plating and eating, place chilled soup into bowl, and then lay other garnishes on top.
The salty and crispness of the prosciutto, creamy and grassy notes of the burrata,
herbal basil, along with the gentle sweetness of the soup , it’s a complete harmony of
flavors. The soup alone can be frozen, and will maintain a good flavor. It may become
slightly more watery and thin once defrosted. Congrats you’ve prepared Peach
Gazpacho that’s perfect for any summer gathering or light meal!