We just returned from Corsica, where we honored our yearly tradition of visiting my parents on the island, and enjoyed a few days of much needed rest. The beauty of its landscapes never ceases to amaze me, and there are always new spots to discover, no matter how often we return (it’s been over 30 years, now!). After Corsica, we also spent a couple of days in Provence, partly to visit good friends who summer in Seillans, and partly to explore the area of the Baux de Provence, where we got married many, many moons ago. I will be posting photos very soon, but, in the meantime, I wanted to share a new (and crazy simple!) recipe with you.
Right before we left for our trip, it was 85ºF in our neck of the woods. Obviously, this is not hot compared to many parts of the country. But for us northern Californians, less used to stifling heat, it felt like living in an oven. That’s when I made this cool and refreshing gazpacho.
Gazpacho is a loose term for this soup since, let’s be honest, it’s more a smoothie than a real gazpacho, which traditionally contains some measure of tomatoes and possibly onions and garlic. But there is no shame in dressing up a simple meal to make it sound a little more fancy, since the joy of an experience often lies in its perception, right? And shhhh. Nobody needs to know that there are only 5 ingredients in this recipe, and that it pretty much took only 5 minutes to make. Enjoy its simple beauty.
Love and health!
- 1 1/2 pounds strawberries, stem removed
- 2 large white peaches, peeled, roughly chopped
- 2 handfuls of fresh basil leaves
- juice of 1 lemon
- edible flowers, for garnish
- Add the strawberries, peaches, basil and lemon juice to a high-speed blender.
- Blend on high until smooth, about 1 minute.
- Transfer to a mason jar and refrigerate until cold, 1-2 hours.
- Serve garnished with edible flowers.