yellow bell peppers
smashed 2 ea
white wine vinegar
extra virgin olive oil
salt and pepper
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.
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