This recipe comes to us from our friend Mario at Cookin In the Market for more recipes check out: http://cookinthemarket.org/
Ingredients
- 1 pound of tomatoes, skinned and chopped (2 cups)
- 1 pound of grilled peaches, pitted and chopped (2 cups) 1/3 cup toasted peeled almonds and some extra for garnish 1/2 cup chopped and peeled, Japanese cucumbers
- 2 tbs. chopped shallot, macerated in sherry vinegar
- 2 tbs. of high quality olive oil
- 1 1⁄2 tbs. of sherry vinegar to start and add to taste
- 15- 20 leaves of small basil leaves for garnish
- 1 cup of home-made croutons and some extra for garnish Kosher salt to taste
- Tapatio hot sauce or smoked paprika to taste
- 1⁄2 cup piquillo peppers and some more for garnish
- Black pepper to taste
- 1/4 to 1/2 cup water
Preparation
Purée tomatoes, cucumbers, almonds, croutons, peppers, the grilled peaches, the shallots, 2 tablespoon of oil, 1 tablespoon of vinegar salt, and pepper in a blender until very smooth, about 2 minute. Force through a medium-mesh sieve into a large bowl and discarding solids. Stir in water to desired consistency.
Chill mixture in the refrigerator for 2-3 hours to allow the flavors to marry. Serve in a chilled bowl and garnish with basil, chopped almonds, chopped peaches chopped peppers, croutons and droplets of quality olive oil.
