My co-blogger Anne converted me to gazpacho. Maybe it was the way her eyes sparkled when she talked about her childhood memories of what she called “liquid salad.” I don’t know, but I do know I think of her every time I eat gazpacho now.
And so, I had this amazing cantaloupe gazpacho for dessert at a restaurant across the street from where I work and I daydreamed about it for days. So light, cool, refreshing. And I pledged then and there to make my own version.
You can use whatever fruit in whatever combo you like – but I liked more peaches/nectarine flavor than plum flavor. And the addition of cucumber is shockingly perfect with the fruit.
With temperatures breaking records everywhere in the West, this is a perfect way to end a meal on a hot summer day!
— posted by Donna
SUMMER STONE FRUIT GAZPACHO
1 large cucumber, peeled
2 ripe peaches, pitted
1 ripe plum, pitted
8 to 10 ripe cherries, pitted
1 tablespoon sweetener of choice (I used sugar), or more to taste
1/4 teaspoon salt
1 cup water
1 tablespoon fresh lemon or lime juice
Mint leaves for garnish
Place half of the ingredients except mint leaves in a blender. Blend i until very smooth.
Add remaining ingredients and pulse until the added ingredients are in very small bits.
If you started with cold ingredients, this is ready to serve. If not, chill for an hour or so before serving.