Peach Gaspacho
An easy make-ahead soup for easy summer entertaining.
4 peaches, pitted
1 English cucumber, seeded
1 yellow bell pepper, cored
1 tomato, seeded
1 celery stalk, roughly chopped
1 small sweet onion, peeled and quartered
1 small clove garlic, chopped
1/2 cup (125 mL) apple juice
2 tablespoons (30 mL) verjus or lemon juice
2 sprigs Thai basil
4 tablespoons (60 mL) canola oil
salt and freshly ground black pepper
Place peaches and all vegetables in a food processor. Chop coarsely (or fine, whichever you prefer). Pour into a bowl and season with salt and pepper. Chill thoroughly. In the meantime, chop the basil leaves and place in a small glass dish. Pour the oil over the basil and let sit for half an hour to allow the flavour to develop. When ready to serve, add the apple juice and verjus (or lemon juice). Drizzle with basil oil. Serves 4.
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