Homemade Peach Gazpacho
- Yield 4
- Prep 10 minutes
- Total 10 minutes
Homemade Peach Gazpacho is a soup recipe on Avoteb. The yield on the card is 4. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 pound peaches, pitted and roughly chopped
- 1 pound Roma tomatoes, cored* and roughly chopped
- 1 slice whole wheat bread
- half of an English cucumber (about 6 ounces), peeled and roughly chopped
- half of a small red onion (about 2 ounces), peeled and roughly chopped
- ¼ cup packed fresh basil leaves (about 8 to 10 large leaves)
- 3 tablespoons olive oil
- 2 to 3 teaspoons sherry vinegar, to taste
- 1 teaspoon fine sea salt
- a few twists of freshly-ground black pepper
- 2 small cloves garlic
- optional garnishes: chopped peaches, cucumber, fresh basil, hemp seeds, croutons, chopped nuts, and/or a drizzle of olive oil
Method
Puree Mix all ingredients in a blender and purée until smooth.
Salt Taste and season with additional salt, pepper, sherry vinegar, and/or basil if needed.
Strain the mixture through a large fine mesh strainer, if you would like a silky smooth texture.
Chill. Refrigerate in a sealed container for at least 3 to 4 hours, or until completely chilled.
Plate Plate cold, topped with your desired garnishes.
