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 caloriescarbohydrate: 10.7 gcholesterol: 11.1 mgfat: 9.9 gfiber: 2.1 gprotein: 3.3 gsaturatedFat: 2.9 gservingSize: -sodium: 794.5 mgsugar: 2.5 gtransFat: : -unsaturatedFat: : -
Directions Golden State Gazpacho
Directions
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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.
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.
Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.