Roasted Peach-Tomato Gazpacho with Crème Fraîche #SundayFunday

Today the Sunday Funday group is celebrating National Peach Month. Wendy of A Day in the Life on the Farm is hostings. She invited us: "It's National Peach Month. Fresh, Frozen, or Canned. Sweet or Savory. Make Peaches the star of this week's recipe.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. Wendy is hosting this week. Here's our line-up of peach dishes...

• Fresh Peach Salsa by A Day in the life on the Farm

• Homemade Peach Preserves by Food Lust People Love

• Keto Peach Iced Tea by Sneha's Recipe

• Peaches and Cream Mini Cheesecake by Karen's Kitchen Stories

• Peach Baked Oatmeal by Mayuri's Jikoni

• Peach Burratta Flatbread by Our Good Life

• Roasted Peach-Tomato Gazpacho with Crème Fraîche by Culinary Cam (you're here)

Roasted Peach-Tomato Gazpacho with Crème Fraîche

Ingredients

• 2 organic ripe peaches (soft enough to easily remove the peel, but not too mushy)

• 1 organic heirloom tomato, cut into thick slices

• 2 Tablespoons olive oil

• 2 Tablespoons balsamic vinegar

• 2 to 3 organic Persian cucumbers

• 1 to 2 cloves fresh garlic, crushed and minced

• 2 to 3 Tablespoons fresh cilantro

• 1 Tablespoon fresh mint

• 1 Tablespoon freshly squeezed lemon juice

• 1 teaspoon raw honey

• crème fraîche for serving

• freshly ground black pepper for serving

Procedure

Preheat oven to 350° Fahrenheit. Place the tomato slices and peach halves in a rimmed baking dish. Roast until slightly tender, approximately 10 to 15 minutes.

Combine the remaining ingredients, except the crème fraîche and black pepper, into a food processor or blender (if you know where yours are!) and blend till smooth. You can season to taste with salt and pepper, but I found that with the lemon and herbs, you don't really need it.

Place mixture in the fridge and let cool. Traditionally gazpacho is served chilled, but you can try it warm if you like.

Ladle gazpacho into serving cups and top with a dollop of crème fraîche and a sprinkle of freshly ground black pepper.

Other Peachy Creations

I have shared some other recipes on the blog before...Mini Peach Galettes, Peach Cobbler, and Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa.

That's a wrap for this week's offering. The group will be back next week with one dish-pot meals. Perfect for simple back to school meals. Stay tuned!