PEACH AND TOMATO SALAD WITH CUCUMBER GAZPACHO AND MARIGOLDS

This quintessentially summery peach, tomato and cucumber dish eats like a salad and soup in one bowl. Cool and crisp, it features marigold petals, which add sunny splashes of color and a spicy, saffron-like bite.

For the salad:

1 ripe peach, sliced into

12 wedges

1 ripe heirloom tomato, large dice

1 cup stale bread torn into bite-size pieces and lightly toasted

2 tablespoons olive oil

1 teaspoon minced shallot

1 teaspoon lemon juice salt and pepper to taste

2 marigold flowers split into petals

½ cup shaved Parmesan

In a medium mixing bowl, toss the peaches, tomatoes, and shallots with the olive oil, lemon juice, salt and pepper.

For the gazpacho:

2 cucumbers peeled, de-seeded and chopped

1 tablespoon white wine vinegar

5 mint leaves

¼ cup of stale bread

2 tablespoons olive oil

In a blender, combine all ingredients except the olive oil and puree on high for 15 seconds. Drizzle the olive oil into the blender while it is blending. Once it is blended, pour the gazpacho into a container and put it in the refrigerator for 30 minutes before serving. To plate: Pour a quarter cup of gazpacho into the center of four shallow bowls.

Toss the peach and tomato salad with bread pieces and spoon on top of the gazpacho.

Garnish with marigold petals and shaved Parmesan.

Serves: 4

Per serving: 240 calories (percent of calories from fat, 63), 7 grams protein, 16 grams carbohydrates, 2 grams fiber, 17 grams fat (4 grams saturated), 8 milligrams cholesterol, 273 milligrams sodium.

Peach and Tomato Salad With Cucumber Gazpacho and Marigolds.