Preparation time: 25 minutes
Chilling time: 2 hours
Makes 8 servings
6 soft to gushy peaches (about 2 ½ pounds)
½ cucumber, peeled, seeded and diced
1 garlic clove, minced
1 tablespoon champagne vinegar
2 tablespoons extra-virgin olive oil, plus more for drizzling
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
½ to ¾ cup water
2 tablespoons coarsely chopped fresh cilantro
Red bell pepper and avocado slices optional
- Carefully toss whole peaches on a hot grill and cook until slightly charred, about 5-8 minutes. Set them aside. (You can skip this step if you want.) When cool, peel, pit, and quarter the peaches.
- Combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper, and ½ cup water in a food processor; pulse until coarsely pureed. Thin with the remaining cup of water if needed. Transfer to a bowl; cover. Chill at least 2 hours.
- Just before serving, taste and adjust seasoning with more vinegar, salt and pepper if needed. Stir in cilantro. Ladle into bowls. Drizzle with a little oil; garnish with avocado slices and diced bell pepper.