Really like your peaches, wanna shake your tree.

I'm still stuck in the UK post-Irene, but it seems like pretty much everything came through ok. Well, a chicken or two were eaten by our neighborhood raccoon or other predators this weekend. And this peach tree has been permanently bent over by the Irene winds - but look! Still loaded with ripening peaches.

I think I'd almost rather lose another chicken than lose any of these peaches, as they're our very first home-grown crop from our fruit trees.

A couple of weeks ago, we went peach picking at a fairly local PYO place over in Harvard, MA. (The village. Not the university). We've been here several times before (it's where I go get apples for cider making every year), and it's always a good time. My quest when we go is to eat as many peaches as we're walking around the orchard as we carry out. We carry out about 50 pounds. I strive to rise to the occasion. 

We had my Bride's sister out with us this week, visiting for the Boy's birthday. Both the kids had been through this routine before, and they had their own box. It was a gorgeously warm, pre-hurricane day. 

All those peaches are destined primarily for canning, where they sit glowingly on our cellar shelves during the long cold winter months, as a reminder of the summer sunshine.

I had promised a couple of weeks ago after the pig roast and the always-popular peach gazpacho that I'd share the recipe. It's one of our favorites pretty much any time of year, but in the summer when the fruit is fresh and the days are hot, this cool, slightly-spicy soup is especially popular. We had originally picked this recipe up from a Cambridge restaurant, EVOO that I would highly recommend to anyone within driving distance. 

Peach Gazpacho


1qt medium diced pitted peaches

1/2 cup fresh squeezed orange juice
1/4 cup water
2tb extra virgin olive oil
2ts rice vinegar
2 ts fresh squeezed lime juice
1tb honey
3/4ts kosher salt
1/4ts fresh ground black pepper
1/4ts minced canned chipotle

Note: That's a "1/4 teaspoon" of canned chipotle. Not "an entire can" of canned chipotle. I made that mistake once. My family has just about forgiven me, but my gullet still bears the scars. 



Puree everything above together & chill for several hours.


In a separate bowl, combine the garnish ingredients & season with kosher salt and fresh cracked pepper. Ladle soup base into chilled soup bowls (we use generous, quirky coffee mugs).

Spoon garnish (see below) on top of soup base

Equal parts diced peaches, seeded & diced cucumber, diced red onion, minced fresh cilantro, drizzle of extra virgin olive oil. 

This recipe makes approximately 10 servings. You will have at least 2 yourself.