Wednesday, July 20, 2016

Improv Cooking Challenge: Roasted Peach-Tomato Gazpacho with Crème Fraîche

It's been awhile since I've participated the Improv Cooking Challenge which was most recently run by Lesa of Edesia's Notebook but is now being headed up by Nichole of  Cookaholic Wife. I'm going to try to be better because it's so much fun.

The idea: we are assigned two ingredients and are challenged to create a recipe with those two things.
July's ingredients: Peaches and Cream.

And here's the line-up for the rest of the year. Stay tuned...

  • August 18: Garlic and Rosemary
  • September 15: Sausage and Mustard
  • October 20: Carrots and Curry
  • November 17: Nuts and Caramel
  • December 15: Cinnamon and Honey

So, peaches and cream? As always, my mind went to savory dishes and I decided to try a roasted peach (and tomato) gazpacho with crème fraîche. I had initially thought I would make my own crème fraîche - it's really easy! - but I ran out of time.

Another challenge for me: we just moved and I have yet to locate my blender. I did a happy dance when I found my food processor, but the blade wasn't packed with the darn thing, so I ended up hand-chopping my gazpacho. Now that was an adventure!


  • 2 organic ripe peaches (soft enough to easily remove the peel, but not too mushy)
  • 1 organic heirloom tomato, cut into thick slices
  • 2 T olive oil
  • 2 T balsamic vinegar
  • 2 to 3 organic Persian cucumbers
  • 1 to 2 cloves fresh garlic, crushed and minced
  • 2 to 3 T fresh cilantro
  • 1 T fresh mint
  • 1 T freshly squeezed lemon juice
  • 1 t raw honey
  • crème fraîche for serving
  • freshly ground black pepper for serving


Preheat oven to 350° F. 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.


  1. I'll be linking up for my first time tomorrow. Love your creation and anxious to see what the others made.

  2. Yum, Camilla! The hubs suddenly has to be salt-free this week & I was trying to figure out dishes to please his palate -- this will work! Thanks for the recipe.

  3. Camilla, you are always so creative! This is so great. Just FYI: I didn't create the Improv Challenge; administrator duties have been passed down several times. Glad Nichole is resurrecting it. Such a fun thing.

  4. How yummy it looks. I tend to gravitate to sweet rather than savory, but I think I'm going to have to try this. Nice job!


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