(upbeat instrumental music)
- Hi, I'm Jerry James Stone,
and you're watching Cooking Stoned.
In today's episode, I'm going to make you this
tasty and delicious peach, habanero gazpacho
because well, gazpacho's a great cold soup
for those of you that don't know what gazpacho is,
and it's freaking hot here,
it's really, really hot here in San Diego,
in fact this is what I think global warming feels like.
Speaking of global warming,
I have a surprise for you guys today.
I'm gonna bring in one of my favorite people,
it's this environmental activist.
He's Emmy award winning actor, amazing guy,
you probably know him from TV shows
such as Portlandia, or Arrested Development.
So let's see if I can get him on the line, shall we?
Op, yep, okay, I think we're good to go.
So I'm gonna FaceTime him in and
introduce you guys, everyone, to Ed Begley Jr.
Okay, so just calling him in right now.
Hey there Ed, how's it going?
- Jerry, I'm doing great, thank you.
- Hey so, I was watching some reruns of Portlandia,
I came across your brunch episode, which I really
love Hawaii, and it's, you know, so much fun,
but it got me thinking about brunch and what I like to eat
for brunch, and so today I'm gonna make this cold peach
and habanero gazpacho, which, you know, I know that you're
a spicy food lover, so I just wondered if you'd
share with us some of your favorite spicy food dishes.
- A peach gazpacho with habanero peppers, that sounds great.
I make a spicy Thai basil eggplant,
I make a Trinidad squash, and an authentic Indian curry,
and I like the heat so the hotter the better.
- Those sound, those sound pretty good,
and do the girls in your life, do they also,
do they enjoy the spicy food as much as you do?
- My two girls have different tastes,
the ladies like different things.
Hayden likes the heat like me, she likes it really hot,
and Rachelle not so much, can't be too spicy for Rachelle,
so I gotta make it less spicy when I cook
and then add a little bit later for Hayden and me,
we spruce it up a little bit for our tastes.
- Well I think that you guys would all love this
peach gazpacho, it's super easy to make,
it's very, very tasty, it's great for this
hot weather, and it's vegan of course.
But maybe I should send you some,
I know you've been super busy working on stuff.
- Well I would love to try it, that's for sure.
Right now I'm very busy working, very happy to be busy.
I'm doing a TV show and a movie, both of which I signed
an NDA, non-disclosure agreement, so I can't talk about em,
but that's the stuff I'm working on now.
What is coming out very soon, and may indeed be out
by the time people see this, something called Blunt Talk
with Patrick Stewart, that's on Starz.
I play Jackie Weaver's husband on Starz,
it's called Blunt Talk, Seth McFarlane produces that.
And staying busy with lots of movies, TV shows.
And I'll be Maria Bamford's father in a thing
called Dynamite Lady, so good to be busy.
- Well it sounds like they're definitely keeping you busy,
and I know that I still owe you dinner, so like we should
get together soon, so I need to cook for you or something.
- Well the sooner the better,
I gotta try that dish, thank you Jerry.
- Well thank you for taking time out of your
busy schedule and for joining us today,
and I will talk to you soon, take care Ed.
- You too, buddy, bye.
- Well, that's Ed Begley Jr. everyone.
So let's get to this recipe.
First step, we're gonna make this vegan peach and
habanero gazpacho, it's perfect for this hot weather, okay?
To make this peach gazpacho, the first thing you want
for this recipe is you wanna use good peaches,
lemme just point out one or two things.
First off, when you are choosing peaches,
this area right here, like near where the stem would be,
it's really important that that area is yellow,
and not green, because that means that your peach
is prime and ready to eat, or that it's mature,
it might still need to ripen.
In fact, I have a post on my site on how to pick out
the best peaches, I'll put that link here in the video.
And then, so, we're going to take our peaches,
and so usually you could peel these for this recipe,
but I'm gonna be kinda lazy today cause it's hot,
and not peel them, you can do that and then just
strain it out later, you know, you can just
leave it as is, doesn't really matter.
But you just want to chop up the peaches here because
we're going to run them through the food processor.
This next part's really important, but before
I get into that I just want to say, if you haven't yet,
take a moment and subscribe to the channel if you
like this recipe, or you know, I release a couple recipes a
week, so it's not too much, just enough to keep you hungry.
So anyway, it's really important for the cucumber,
that you add to the soup, that you peel it,
the skin is really bitter and so it'll make
your soup bitter if you do not remove it all,
so you just want to remove all of the peel.
I even just go over it a couple times,
just remove as much of the dark green as I possibly can.
The first thing we're going to add in
is our habanero and garlic.
(chopping sound)
The great thing about gazpacho and any soup
that you can just make in your Cuisinart,
is you don't have to do a whole lot.
So now we're gonna add in our cucumber, and our peaches.
It smells great already, I could just eat the
habanero and garlic on it's own, but you probably
don't want to do that, it'd be really hot.
Now we've added in our peach and cucumber,
and we're just gonna puree this.
(blending noise)
I think this is looking about done here.
Yeah, it's looking pretty good, so, have, yeah there you go,
so now we just need a few more ingredients to mix in,
there's some salt and cilantro, so let's get that to happen.
So just want to chop up a little cilantro
for this gazpacho here cause every gazpacho
should have cilantro, if you ask me.
So now we're gonna mix everything together,
have our peach and habanero and cucumber puree,
some chopped cilantro, pinch of salt,
and just a little bit of apple cider vinegar.
I think Ed would be really happy with this recipe.
So let's mix this all together, and the thing with gazpacho,
like after you make it, you kinda wanna put it
in the fridge to chill for an hour or two
before you serve it, and it'll be ready to enjoy.
(suave techno instrumental music)