I couldn’t have had a more perfect first experience tasting gazpacho than I did in Spain two years ago. A traditional Spanish dish, the cold vegetable soup was a refreshing and energizing treat after long days of exploring a city or too many meals of tasty but heavy protein-focused dishes. It was simple yet powerful that hot summer and will always remind me of my special trip and all the amazing food I enjoyed.

I was thinking about the Spanish gazpachos I loved at the same time I was brainstorming creative ways to cook and bake with peaches, and thus, this was how this recipe came about. Tomato-based gazpachos are refreshing as is and this recipe adds depth and a bit of sweetness with the addition of peaches, orange bell pepper, and cilantro. And yes, though I strongly dislike the resulting garlic smell lingering on my fingers, I like how the garlic makes the gazpacho pop.

Peach and Tomato Gazpacho

Makes 4 servings; Adapted from this version

2 large ripe tomatoes, cored and quartered
2 ripe peaches, halved
1/2 medium cucumber, peeled, cut into chunks
1/4 orange bell pepper
1 small clove garlic minced
3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
2 tablespoons fresh cilantro
1/2 teaspoon salt
1 teaspoon fresh ground pepper
Orange bell pepper chunks and cilantro, for garnish (optional)

1. Blend all ingredients except for the garnish in a food processor until it is as smooth as possible or to the consistency you’d like. If you want the gazpacho to be smoother, pour it through a fine sieve. I thought it was very smooth already.
2. Pour in a bowl and garnish with orange bell pepper and cilantro.
3. Enjoy!

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I love peaches and I’ve been reveling in peach season. I usually eat them raw and sliced, so I wanted to get creative and share some new, fuller ways I’m enjoying the stone fruit. Today, I’m sharing a peach salad.

As you might remember from my year-long Smitten Kitchen project, salads are not my favorite food category. They’re “simple” to make – toss some ingredients and drizzle with dressing – but requires the right ingredients to make it truly a wow dish. It helps to start with a wow ingredient – peaches! Add in spinach, feta cheese, tomato slices, honey roasted pecans and drizzle the whole thing with balsamic vinegar. Now here’s a salad I don’t mind eating again and again!

Peach Salad with Spinach, Tomatoes, Feta, Honey Roasted Pecans and Balsamic Vinegar
Makes one small side salad

2 handfuls of spinach
1/2 large ripe peach, sliced
1 small roma tomato, sliced
3 tablespoons Feta cheese
Handful of Honey Roasted Pecans
Balsamic Vinegar

1. Make your Honey Roasted Pecans: Heat oven to 350 degrees. Line your baking dish with wax paper and spread the pecans on it. Drizzle your pecans with honey, covering the pecans. Bake for 4 minutes. You can also coat the pecans in honey before putting them on the baking tray.
2. Combine all ingredients except balsamic vinegar in a bowl or stack on a plate.
3. Drizzle the balsamic vinegar.
4. Enjoy!

What ingredients would you put into a peach salad?

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