Peach Gazpacho with Gingerbread


My friend Alix studied pastry, is one of the finest home bakers I know and always comes up with new recipes. This one is among my favorite of the many tasted since last summer.


4 ripe nectarines or yellow peaches
1 tomato
Juice of a lemon (organic preferred)
1/4 cup of basil
1 teaspoon olive oil
1 teaspoon sherry vinegar
Salt and freshly ground pepper
2 slices of gingerbread (about 4 ounces) mashed into crumble


Rinse the peaches/nectarines, remove pits and dice roughly. Rinse the tomato and cut into quarters. Put in a blender and add lemon juice and basil. Mix for a minute. Add the oil, vinegar and mix. Season to taste. Mix again for a few seconds and refrigerate. When ready to serve into water or wine glasses, add the gingerbread and decorate with a basil or mint leaf.