WineLovers Discussion Group

Talk about seasonal, the time for this dish is NOW. At least in Washington state, where summer peaches are in their moment.

The recipe? Just watch the video, Daniel (of Eleven Madison Park, NYC) demonstrates.

http://www.youtube.com/watch?v=bkDOTLFTlk0&feature=context-shows&list=SL

Looks tasty!

I made this again a few nights ago, and nailed it this time. I want to document here what went into mine here for future use:

3 large peaches, diced, DO NOT PEEL (the skin adds a velveteen richness to the soup)
1 English cucumber, peeled and diced
4 slices bread, crusts removed, diced
1 orange or red bell pepper, diced
1 tblsp chopped chives
1 sprig fresh thyme
1/2 c sliced almonds
2 small cans V-8
1/4 c EVOO
Red wine vinegar, about two tablespoons
salt
hot sauce (Daniel used Tabasco, I used a carrot/ginger/habanero)

Lightly toast the bread croutons in the oil. Pace in a bowl and add remaining ingredients. Mix, test for seasoning, then blend for 3-4 minutes until completely smooth. In the video, Daniel strains his but my blender works better than what he was using (in someone's borrowed apartment, I presumed) and I did not need to. Also, though he added no extra liquid to his, I found I had to add some water, about 1/2 a cup in all, to help get the mixture going and thin it out to the texture I wanted. (I may have had too much bread--I made what I thought looked like the quantity he had in the pan--and adjusted the recipe above down by two slices.

How many did you serve with this one, Jenise? I'm thinking of making this tonight for a neighborhood potluck tomorrow evening.

Thanks!

I got two quarts out of it almost exactly. My Kitchen Aid Blender jar was full.

I served eight five ounce servings and have about fourish leftover.

Thanks - that filled my blended to the very top as well. Tastes pretty darn good. It's in the fridge now. Once it's cold, I'll decide whether or not to thin it out.