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.

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