Skip to main content

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!


Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa