A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 6 ripe peaches (about 2½ pounds), peeled, halved, pitted, and cut into small chunks 2 medium cucumbers, peeled, seeded, and cut into small chunks 1 yellow bell

Madison County Championship Rodeo

Yield: 6 servings. 6 ripe peaches (about 2½ pounds), peeled, halved, pitted, and cut into small chunks 2 medium cucumbers, peeled, seeded, and cut into small chunks 1 yellow bell

Rosemary and Goat Cheese Strata

Yield: 6 servings. 6 ripe peaches (about 2½ pounds), peeled, halved, pitted, and cut into small chunks 2 medium cucumbers, peeled, seeded, and cut into small chunks 1 yellow bell

Yield: 6 servings.

6 ripe peaches (about 2½ pounds), peeled, halved, pitted, and cut into small chunks
2 medium cucumbers, peeled, seeded, and cut into small chunks
1 yellow bell pepper, diced
2 tablespoons red onion, diced
1 small garlic clove, minced
1 cup water
3 tablespoons rice vinegar
4 tablespoons extra-virgin olive oil, plus more for drizzling
½ teaspoon coarse salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
4 tablespoons coarsely chopped flat-leaf parsley or cilantro
1 small jalapeño pepper, cored, seeded, and finely diced

In a large mixing bowl, combine peaches, cucumbers, bell pepper, onion, and garlic, and toss.

In a separate mixing bowl, whisk together water, vinegar, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Pour dressing over peach mixture and toss. Gazpacho will be chunky; add more water to achieve desired consistency. Stir in herbs. Add more vinegar, salt, and pepper to taste.

Refrigerate for 2 hours before serving, chilled, in soup cups or bowls. Drizzle each serving with olive oil and garnish with jalapeño pepper.

This story was published on Jul 28, 2020

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.