Salmon Crudo w/ Peach-Tomato Gazpacho
Peach-heirloom tomato gazpacho… but make it a crudo. This. THIS. I have no words. Okay, I have some words but it will never do justice. Peach and salmon was a combo I never would have put together. Truthfully, I didn’t have any mangos on hand and I thought what if… Plus I’ve been slightly obsessed with gazpachos lately. And so this was born.
It’s sweet, but in a delicate floral kind of way that cuts through the richness of a fatty salmon. The tomato and bell pepper add savory notes, and the mandarin adds that sweet citrus element. The almost monochromatic color palette does something for me. Small caveat, my peaches were this crazy crimson red flesh. Yours will likely be less vibrant than this, but equally delicious.
PREP TIME: 20 minutes
Ingredients (2 servings)
Peach-Tomato Gazpacho:
½ of peach
½ of a red bell pepper
1 small yellow heirloom tomato
1 small, peeled Persian cucumber
juice of 1 mandarin
pinch of salt
Crudo:
½ of a peach, sliced
pickled jalapeno slices (or fresh)
1 mandarin, cut into segments (suprême)
flaky salt & chives
Step 1: Peach-Tomato Gazpacho
Chop the peach, bell pepper, tomato, and cucumber.
Blend everything together until smooth.
Step 2: Crudo & Assemble
Freeze salmon for 10 minutes. It makes slicing easier.
Thinly slice the salmon and jalapeno. Suprême the citrus. Very thinly slice the chives.
Pour the Gazpacho in the middle of the plate and spin around to make an even layer.
Start with the salmon and create folded ribbons along the left side of the plate. Place peach slices and mandarin pieces. dust with chives and flaky salt.
Enjoy!
