Tomato and peach gazpacho

This is a little twist on a classic gazpacho, using ripe summer peaches for a hint of sweetness. Instead of the classic garlic and green bell peppers, I used ginger and sweet red bell peppers. The result is super cooling and refreshing. I love gazpacho as a way to help eat healthy and balance out all the baked goods I make (and eat), and this definitely one hits the spot. As with all gazpachos, this tastes much better the day after you make it.

Ingredients – soup

• 4 large heirloom tomatoes
• 2 peaches
• 1/2 large red bell pepper
• 1/2 small red onion
• 1/4 cup lime juice
• 1/2 cup olive oil
• 1 cup water
• 1 teaspoon ginger paste or fresh minced ginger
• 1/2 English cucumber
• 4 tablespoons red wine vinegar
• 1 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 1/4 teaspoon sea salt
• 8 large basil leaves

Ingredients – garnish

• 1 peach, thinly sliced
• 1/4 large English cucumber, finely chopped
• 1/2 large red bell pepper, finely chopped
• Basil leaves

Instructions

1. Place all soup ingredients in a high speed blender and blend until smooth. Refrigerate overnight.
2. Spoon into cups or small bowls and garnish with chopped cucumber, red pepper, and basil leaves. Serve.