Gazpacho with seasonal peaches
6 servings
45 minutes
For hot days on the veranda of the Kuznya House restaurant, Ruslan Zakirov prepared a gazpacho of the ideal velvety texture, where ripe tomatoes compete in sweetness with seasonal peaches. The play with shades of taste is continued by a drop of sherry vinegar, which adds a neat sourness to the fruit and vegetable cold soup.
1
Place the peppers on a baking sheet, brush with vegetable oil, and put in a preheated oven at 200 degrees for 15 minutes. They should roast well, even getting charred to black marks.
- Bell pepper: 150 g
- Olive oil: 90 ml
2
Remove the pepper from the oven, place it in a bag, seal it tightly, and let it 'sweat'. Then remove the seeds and skin. Cool completely.
- Bell pepper: 150 g
3
Blanch tomatoes in boiling water for 10 seconds, then transfer to ice water. Peel the skin off.
- Tomatoes: 500 g
4
Also peel the salted tomatoes and fresh cucumbers.
- Salt-fermented tomatoes: 250 g
- Cucumbers: 140 g
5
Combine the flesh of the pepper, two types of tomatoes, randomly chopped fresh cucumbers, and red onion. Add olive oil, salt, pepper, and blend everything together. Refrigerate the soup overnight.
- Bell pepper: 150 g
- Tomatoes: 500 g
- Salt-fermented tomatoes: 250 g
- Cucumbers: 140 g
- Red onion: 100 g
- Olive oil: 90 ml
- Salt: to taste
- Ground white pepper: to taste
6
Serve the soup well chilled. Before serving, drizzle with sherry vinegar and garnish with pieces of ripe peaches and finely chopped tarragon leaves.
- Sherry vinegar: 20 ml
- Peaches: 250 g
- Tarragon (estragon): 2 sprigs
