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