| Prep: 20 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 9g | 1.3g | 11g |
| sugars | fibre | protein | salt |
| 9g | 2g | 1g | 0.4g |
Why I Love Spanish Gazpacho de melocotón y albahaca
Growing up amidst the rugged beauty of Montana, I’ve always had a penchant for dishes that encapsulate the essence of nature and tradition. While my go-to culinary delights usually feature hearty meats and rich flavors, there’s something uniquely exhilarating about the refreshing splash of a well-crafted gazpacho. When I first stumbled upon the recipe for Gazpacho de melocotón y albahaca, it was love at first taste.
The Unexpected Pairing of Peach and Basil
One might wonder what a Montanan like myself finds enchanting about this Spanish classic. The truth is, the delicate sweetness of ripe peaches combined with the aromatic freshness of basil creates a symphony of flavors that feels like a summer day. It piqued my curiosity and led me to experiment, guided by culinary giants such as José Andrés, whose passion for innovation in Spanish cuisine has been nothing short of inspiring.
A Canvas of Fresh Ingredients
The beauty of Gazpacho de melocotón y albahaca also lies in its simplicity and accessibility. Each ingredient, from the crisp cucumber and bell peppers to the pungent red onion and garlic, plays its part in creating a harmonious blend. The addition of red wine vinegar and extra virgin olive oil adds depth, ensuring every spoonful is a delightful experience. The cooling effect of the chilled soup is particularly soothing during warm months, making it a perfect companion to grilled meats or seafood, like a spiced shrimp skewer.
In some ways, it reminds me of traditional Native American corn soup, where fresh vegetables come together in a light yet flavorful broth. The Gazpacho de melocotón y albahaca can also complement dishes like a grilled bison burger or a venison steak, adding a refreshing contrast to the robust flavors of the meat.
Likewise, energy-laden days out on the ranch would be perfectly rounded off with a bowl of this gazpacho, promising both nourishment and a burst of wholesome flavors. As someone who’s always on the lookout for new culinary experiences, this recipe has carved a special place in my repertoire, offering a little slice of Spanish tradition to be savored on American soil.
What You’ll Need
- 2 lbs ripe peaches, peeled and pitted
- 1 large cucumber, peeled and seeded
- 1 red bell pepper, seeded
- 1 yellow bell pepper, seeded
- 1/4 cup red onion
- 2 cloves garlic
- 1/4 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 cup cold water
- Salt to taste
- Freshly ground black pepper to taste
Method
Step One
Peel and pit the peaches. Peel and seed the cucumber. Seed the red and yellow bell peppers. Chop all these vegetables into large chunks for easier blending.
Step Two
In a blender or food processor, combine the chopped peaches, cucumber, red bell pepper, yellow bell pepper, red onion, and garlic cloves. Blend until you achieve a smooth consistency.
Step Three
Add the fresh basil leaves, extra virgin olive oil, and red wine vinegar to the blender. Pour in the cold water and blend again until all ingredients are completely incorporated and smooth.
Step Four
Season the gazpacho with salt and freshly ground black pepper to taste. Blend once more to ensure the seasoning is evenly distributed.
Step Five
Transfer the gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours, allowing the flavors to meld and the soup to chill thoroughly.
Step Six
Before serving, stir the gazpacho well. Serve cold in chilled bowls or glasses. Optionally, garnish with additional basil leaves or a drizzle of olive oil. Enjoy your refreshing Gazpacho de melocotón y albahaca!
