Chilled Peach Gazpacho with Goat Cheese Crostini
Ingredients
- 4-5 medium ripe peaches 4 chopped, slice one for garnish
- 1 yellow bell pepper chopped
- 2 Persian cucumber chopped
- ¼ cup white balsamic vinegar
- ¼-⅓ cup e.v olive oil as needed for the toast
- ½ cup fresh goat cheese, divided
- 1 medium clove garlic
- ½ cup chilled water as needed or more
- 1 tsp fresh thyme leaves
- pinch of chili flakes
- sea salt and black pepper as needed
- 2 tbsp honey or maple syrup
- fresh basil leaves to garnish
- cracked black pepper to garnish
- 4-6 slices thick slices of wholewheat rustic bread or baguette or bread of your choice
Instructions
- In a bowl, toss the 4 chopped peaches, chopped cucumber, chopped yellow bell pepper, salt and chopped garlic. Add the ½ the honey, ½ the goat cheese, thyme, 1/4 cup of white balsamic vinegar and ½ the olive oil. Mix well, cover and refrigerate overnight.
- Transfer the marinated peach mix to a blender and purée. Add ¼ cup of water and puree until very smooth and creamy; add more water if the soup seems too thick. Season with salt and the remaining vinegar. Refrigerate the soup until chilled, about 1 hour.
- Meanwhile, brush 4-6 bread slices with the remaining olive oil and toast until golden and toasted on both sides. Spread the remaining goat cheese evenly on 4 slices of bread. Place 2-3 slices of peach on each toast, sprinkle a little chili flakes and thin drizzle of honey if desired.
- Pour the peach soup into shallow bowls, place the toasted peach in each bowl. Drizzle lightly with olive oil for extra richness, season with black pepper. Best enjoyed chilled.
Tried this recipe?Please Click & Share @nourish_deliciously or tag #nourishdeliciously!