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red or orange heirloom tomatoes( about 3), quartered 2 Tbsp. A scented nectarine skinned and gently bathed in a syrup of lemon verbena. Plus, it’s vegan, gluten free, and downright delicious. These fruit from the Rosaceae family contain a single hard seed or pit (a.k.a. We literally wait all year to feast on this season’s sweet bounty of peaches, nectarines and the like.While perfectly wonderful eaten in their raw form, stone fruits taste even better worked into a dish we can share – like a summery gazpacho with peaches and vodka! They include some of our summer faves like cherries, plums, peaches and apricots. A few years back, watermelon was all the rage. For the gazpacho, place all the ingredients except the extra virgin olive oil and Tabasco sauce (if using), in a blender, and add 125ml water. The beauty of gazpacho is you can make it a couple days in advance for easy entertaining, and it can be frozen so you can enjoy the tastes of summer even in the dead of winter. It's the perfect peach pie or apricot crumble. Stone Fruit Gazpacho with Scallops In this gazpacho, peaches, plums, and watermelon all come together in a bright, colorful, chilled soup that is topped with a … Pickling and canning season is in full swing, but it’s also the perfect storm for my favorite summer treat: Gazpacho. An excellent acid balance exists throughout; Production Notes - Blend: 99.8% Viognier, 0.2% Chardonnay TA (g/L): 5.6 Brix: 22 Yeast: Alchemy I The Cherry Gazpacho recipe out of our category Stone Fruit! Rustic tarts made with stone fruit are at the top of my list. YOU LOVE THEM. Note: Before you lose interest amidst all my BS, let me get straight to the punchline: share a fruit or veggie selfie using the #DrinkGoodDoGood hashtag on social media, and Naked Juice will donate 10 lbs of produce to communities in need. EatSmarter has over 80,000 healthy & delicious recipes online. Pour the liquid over the orange segments and refrigerate for at least 1 hour. Pulse, taking care to purée the gazpacho. At $20-30 a pound, it adds up fast. Browse more than 50 recipes for fruit soups, some sweet, some savory. And you love selfies. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! More stone fruit flavors - peach, nectarine, and mango - present on the palate. What we ended up producing came to be known as Melon Gazpacho and I used it as a dessert at Citizen Cake as well as Aziza. Enjoy this gazpacho with an off-dry Viognier or any white with floral and honey-type notes. Stone Fruit Gazpacho with Scallops. K, back at it… Clean undies. This gazpacho serves eight as an appetiser or four for a light summer meal. Want to save this recipe? Push the mixture through a course sieve into a bowl. But, when it's all said and done, this recipe is still my favorite use of the quasi-melon. 1/4 cup chili sauce. felicegordis from Upstate NY / Apricots stand in for the tomatoes in this refreshing sweet recipe. Get the Cantaloupe Gazpacho recipe. Savory Stone Fruit Gazpacho 1 1/4 lbs. Try them out! ... Use stale bread as a thickener for cold, raw vegetable soups such as gazpacho. Get our Watermelon Gazpacho … Add the olive oil, some sea salt and freshly ground pepper and stir through. Thanks to modern day agriculture, stone fruits—soft-fleshed fruits with a center seed—are generally available year round. Summer is the best time of the year to take advantage of bountiful in-season fruits and veggies. Next up? 1 tablespoon sherry vinegar. a stone). We like to garnish with an emerald-green fresh basil oil (perfect if you have an overflowing herb garden), but pickled watermelon rinds make for a great no-waste option that’s super tasty too. But if you are looking for the fresh, local stuff, now through early September is your best time. The peak of summer is the perfect time to make this simple, refreshing soup. Summer tastes like stone fruit, plain and simple. » Summer Stone Fruit Gazpacho Recipe says: July 25, 2014 at 20:49 Cantaloupe Gazpacho, My Cooking Hut Cherry Gazpacho, Savory Simple Peach Gazpacho, We Are Not Martha Watermelon Feta Gazpacho… From berries (on berries, on berries) to stone fruit, tomatoes, corn, carrots, zucchini, cucumber, citrus fruits, and much more--let's just say, summer is ripe for the eatin'. Share It! Chilled Golden Tomato Bisque Much like the Stone Fruit recipe above, we start with a gazpacho inspiration and venture off into inspired fruit-based territory. According to original author and recipe creator Susan Spungen, the key is a super-juicy, heavy watermelon. Its main components are juicy, fresh nectarines (but any stone fruit can be used), protein-rich beans, bulgur and fragrant basil, and the result is a hearty dish perfect for your upcoming fourth of July festivities. nectarines or peaches ( about 4 small), pitted, plus slices for serving 1 lb. Nice viscosity on the mid palate and finish, complemented by flavors of bread dough. My Creamy Avocado Gazpacho Soup recipe — a green gazpacho — was inspired by traditional Gazpacho — fresh, seasonal vegetables and fruit, balanced with acid and salt. Price: $$$ for good scallops. Summer Stone Fruit Gazpacho. Share Recipe. Though a summer tomato gazpacho holds a special place in my heart, I love making gazpacho with other fruits in the summertime, too. 5. It's truly the sweetness of summer, especially when you take a bite out of a ripe peach or nectarine and the juices dribble down your chin like when you were a child. An excellent acid balance exists throughout; Production Notes - Blend: 99.8% Viognier, 0.2% Chardonnay TA (g/L): 5.6 Brix: 22 Yeast: Alchemy I Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Made with some of our favourite magic berries and stone fruits, it contains surprisingly few kilojoules and no fat. Servings: 4 Recipe 1 large ripe tomato (about 8 ounces), chopped ... Mixed berry and stone fruit soup ... refreshing dessert. Serve them chilled in the summer and hot in the cooler months. Nice viscosity on the mid palate and finish, complemented by flavors of bread dough. APRICOT GAZPACHO . Heat the honey in a small saucepan and then add the orange juice, while stirring. Save It! Tomatoes are technically fruits, so it should come as no surprise that you can make a killer gazpacho with other fruit like apricots! Stone Fruit Salad with Beans and Bulgur This delightful, vegan summer salad can be served for lunch on its own or as a side dish for any entrée. Another favorite: Grilled stone fruits with mascarpone, honey and lime. Ah, stone fruit. Bubbly water. Any stone fruit would work for this summery treat. More stone fruit flavors - peach, nectarine, and mango - present on the palate. Actual Time: A lot of chopping time, prepping all the fruit (harder if the stone fruit is under ripe and clings to the pit) Clean-up factor: 2/5 Dirties the cuisinart, so multiple parts, but other than that, one pan. Also uses a lot of oil Worth it: Very much yes. Stone Fruit Gazpacho with Scallops. With summer in full swing, his ideal dessert is fruit crudite sprinkled with taijin, the mouth-puckering Mexican seasoning salt. Bring to a boil again. A tart plum upside down cake. Topped with seasonal sorbet, either a rare or delicate stone fruit or an heirloom tomato, the concept made an extremely refreshing, low sugar option for the sweet disinclined or the savoury experimentalist. Stone fruit like peaches and apricots are juicy and falling off the trees. Stone fruit are so delicate that they are almost bound for mishap, especially with tricky growing conditions. Nothing like farmers market inspo to make the most of seasonal eating. Watermelon Gazpacho with Feta Crema. FRUIT gazpacho recipes. Gazpacho. 1/4 teaspoon ground cumin. It’s so easy, you guys. Date Added: 3/28/2020 Source: www.epicurious.com. Not to be outdone by stone fruit, ripe watermelon is another great base for summer gazpacho. One 4-inch piece baguette, crust removed. 1 clove garlic. Depending on how finely you chop the tomatoes and fruit, it can be pretty thick, but it is one of the best gazpacho recipes I have ever made. Really easy too. Recipe by: Patsy Jamieson, Diane Temple 10.