Golden State Gazpacho recipe

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Ingredients

2 small ripe yellow peaches, peeled and cubed
1 cup sliced peeled English cucumber
¼ cup chopped yellow onion
1 clove garlic
½ cup chopped orange bell pepper
2 pints Sungold cherry tomatoes
1 cup red cherry tomatoes
2 teaspoons kosher salt, or more to taste
½ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
2 tablespoons white wine vinegar
1 lime, juiced, or to taste
3 tablespoons extra-virgin olive oil
1 cup cold water, or to taste
½ cup crumbled feta cheese, or to taste
½ cup diced peach, or to taste
6 leaves fresh basil, thinly sliced, or more to taste

Nutrition Info

137.5 calories
carbohydrate: 10.7 g
cholesterol: 11.1 mg
fat: 9.9 g
fiber: 2.1 g
protein: 3.3 g
saturatedFat: 2.9 g
servingSize: -
sodium: 794.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Pour in vinegar, lime juice, olive oil, and water. Blend until smooth, starting with a few pulses and finishing on high speed.

  2. Strain soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 3 to 4 hours.

  3. Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.

Recipe Yield

6 servings

Recipe Note

Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that's what you're into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you. You can't go wrong with this very simple recipe;served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon.

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