Boat cruises to historic sites, art galleries to boutique shopping, its Alexandria’s award-winning activities and culture that make it an incredible city, tucked just beneath the nation’s capital.…more
Make a weekend of it! Wrap yourself up in a robe, order room service and take advantage of the amenities unique to Alexandria’s hotels like views of the Potomac River or local historic landmarks just minutes from your…more
Method of Preparation Rough chop the tomato, bell pepper and one peach then place in the blender. Add the onion, garlic, cucumber, vinegar and salt and pepper to the blender and puree on high until completely smooth. Pour the soup into a plastic container fitted with a lid and refrigerate for at least 2 hours. Cut the remaining peach and the ricotta salata into a small uniform dice. Mix the diced peach, ricotta salata, tarragon and olive oil in a bowl and season with salt and pepper. Once the soup is completely chilled divide it evenly between four bowls. Then place on quarter of the diced mixture in the center of each bowl. Drizzle tarragon oil around the center garnish and serve immediately.