Gardens to Tables

Fall is time for:

Transitioning to cool season crops

As you continue harvesting summer crops, start planting cool season vegetables or consider using a cover crop.

Our Favorite Books

Sponsors

Create Web Sites

Learn the latest in Web design, from Dreamweaver to Expression Web at www.DigitalFamily.com.

Search the site

Garden Poll

What do you have the most fun growing in the summer?
 
Welcome to Gardens to Tables Recipes Soups and Salads Peach & Tomato Gazpacho from Hadsten House
Peach & Tomato Gazpacho from Hadsten House Print E-mail
Written by Ann Shepphird   

Hadsten House restaurantIf you're like me, it's pretty much impossible to even say peach-and-tomato gazpacho without drooling or making that mmm-gurgling sound that Homer Simpson makes. Luckily -- especially with both peaches and tomatoes in season -- Chef Aaron Dixon of Hadsten House Restaurant (right) in Solvang was kind enough to share his recipe. I met Chef Aaron a couple weeks ago when I ate at the restaurant, which is part of the recently renovated and re-launched Hadsten House Inn & Spa, and can attest that his homemade mushroom-and-spinach ravioli is simply amazing (not to mention the baked brie with port-wine-infused apricots and figs). Okay, I'd better stop before I start making the mmm-gurgling sound again -- enjoy the gazpacho!

Peach & Tomato Gazpacho

By Chef Aaron Dixon
Makes 4 servings

Ingredients:
4 cups chopped vine ripe tomatoes
2 cups fresh peaches pitted & chopped
1/4 cup crushed ice
2 tablespoons chopped shallots
2 tablespoons olive oil
1 tablespoon white vinegar
1 tablespoon fresh tarragon
1 tablespoon salt
1 tablespoon black pepper
1/2 cup fresh orange juice
 
Blend together until smooth 2/3 of the tomatoes, 1/2 of the peaches, with the ice, all shallots, 1/2 of the olive oil, 1/2 of the vinegar, 1/2 of the tarragon and 3/4 of the salt & pepper. Strain through a fine mesh strainer, discard the solids and mix in the orange juice.
 
In a separate bowl, mix together remaining ingredients to create the salsa. To serve, ladle soup into chilled bowls and top with the peach & tomato salsa. Note: A good wine to serve with this soup is a Santa Ynez Valley Pinot Grigio (for instance, the 2009 Di Bruno Pinot Grigio).

 
© Copyright 2008-2015. All rights reserved. Web design by DigitalFamily.com