Modes

Ingredients

Roasted Peaches

• 4 ripe peaches, halved and pitted

• 1 Tablespoon extra-virgin olive oil

• 1 teaspoon honey

• pinch of flaky salt

Gazpacho

• 3 medium ripe tomatoes, cored and roughly chopped

• ½ English cucumber, peeled and chopped (reserve a little to dice for garnish)

• ½ red or green bell pepper, seeded and chopped

• ¼ small red onion (about 25 g), chopped

• 1 small garlic clove, smashed

• 2 Tablespoons sherry vinegar (or white wine vinegar)

• 3 Tablespoons extra-virgin olive oil, plus more to finish

• ½ teaspoon Kosher salt, or to taste

• ¼ teaspoon smoked paprika

• 1–2 Tablespoons cold water, as needed

• ¼ cup crispy prosciutto

Instructions

Roast the Peaches

Heat Wolf Oven to 400°F.

Toss 8 peach halves with 1 Tablespoon olive oil, 1 teaspoon honey, and a pinch of salt.

Place cut-side down on a parchment-lined tray.

Roast 14–16 minutes, until edges caramelize and skins loosen.

Cool to room temperature; slip off skins.

Blend

In a high-speed blender, combine: tomatoes, cucumber, red bell pepper, red onion, garlic, sherry vinegar, smoked paprika, olive oil, Kosher salt.

Add 5 roasted peach halves (reserve 3 for garnish or added sweetness).

Blend until silky smooth.

Adjust and Chillv

Taste and adjust acidity or salt.

Add 1–2 Tablespoons cold water if needed for a pourable texture.

Transfer to a pitcher; refrigerate at least 1 hour (up to 24 hours).

Stir or re-blend just before serving.

Serve

Ladle gazpacho into chilled bowls or small glasses.

Dice reserved roasted peach halves.

Garnish with peach cubes, cucumber cubes, crispy prosciutto, and fresh herbs.

Finish with a drizzle of fruity olive oil.