Chilled White Peach Gazpacho & Camembert and Fig Salad Taste Test
Happy Foodie Friday! This recipe comes courtesy of Penny and Eleazar Martinez.
We hope you enjoy!
There's nothing like a chilled gazpacho and fig salad on a hot day! These two recipes were a breeze to make and filled with delightful flavors and pair beautifully with a glass of Moscato d'Asti and Riesling. The gazpacho has ingredients that wonderfully compliment each other to make a light, sweet, yet tangy taste. My favorite part about this recipe was the unique balance of the vinegar, lime, hot sauce, and sugar. The fig salad is also incredibly flavorful with the bite of the blood orange vinaigrette and the sweetness of the fresh fig. Fig and prosciutto is one of my favorite pairings, and I was so excited to try them together in a salad. I was not disappointed!
Chilled White Peach Gazpacho
Makes 12 Servings
Time: About 30-45 minutes depending on chopping skills
*3 cups sliced, peeled fresh or frozen peaches (thawed)**
*3 medium yellow tomatoes, chopped**
*1 medium sweet yellow pepper, chopped
*1 medium cucumber, peeled and chopped**
*1/2 cup chopped sweet onion
*1 garlic clove, minced
*1/3 cup lime juice
*2 tablespoons rice vinegar
*1 teaspoon salt
*1/4 teaspoon hot pepper sauce
*1 to 3 teaspoons sugar, optional
**Buy additional peaches, cucumber and tomatoes (about 1 cup of each), if you would like to add as a garnish.
*Place the first six ingredients in a food processor; process until blended.
*Add lime juice, vinegar, salt and hot pepper sauce. (Add sugar, if desired.)
*Process until smooth.
*Refrigerate, covered, at least 4 hours.
*Top servings with additional chopped peaches, cucumber and tomatoes (used as garnish, so may omit.)
Camembert and Fig Salad
Makes 5 Servings
Time: 30 minutes
*4 ounces Feta or smoked gouda cheese, in pieces
*5 fresh figs, cut into quarters
*4 tablespoon shaved toasted almonds
*6 each thin slices prosciutto di Parma, cut into large pieces
*4 cups spring mix of lettuce
*Blood Orange Vinaigrette, as needed (recipe below)
Ingredients for the Blood Orange Vinaigrette:
*1/2 cup fresh blood orange or orange juice
*1/4 cup apple cider vinegar
*1 tablespoon Dijon mustard
*1 ½ cups olive oil
*2 tablespoons honey
*1/2 teaspoon salt
Preparation: *For the vinaigrette place all the ingredients in a blender and process on medium speed for 10 seconds.
*Pour into a saucer container and reserve until needed.
*Place all the salad ingredients in a bowl and toss to blend nicely.
*Place a handful of salad on a plate making sure to have 4 to 5 pieces of figs in each plate.
*Drizzle the vinaigrette on top of salad.
Recipe and Taste Tester - Cecelia Zook