Made Weekly

a cooking experiment: five recipes, five days, one ingredient
Such a pretty color! I’m not a huge fan of gazpacho in general, because it just tastes like watery salsa to me, and I usually don’t like hot tomato soup either (maybe it’s OK with a grilled cheese, but it depends on my mood).
But there’s something nice about chilled fruit soups, especially when they’re sweet-tart-savory like this one. The vinegar and buttermilk add to the tang, and by using more peaches than tomato, you get something that tastes like a tomato-peach hybrid might actually exist on a tree somewhere.
This makes a nice light starter or summer side dish.

Such a pretty color! I’m not a huge fan of gazpacho in general, because it just tastes like watery salsa to me, and I usually don’t like hot tomato soup either (maybe it’s OK with a grilled cheese, but it depends on my mood).

But there’s something nice about chilled fruit soups, especially when they’re sweet-tart-savory like this one. The vinegar and buttermilk add to the tang, and by using more peaches than tomato, you get something that tastes like a tomato-peach hybrid might actually exist on a tree somewhere.

This makes a nice light starter or summer side dish.

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    Nom Nom Nom
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    What a great idea!
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