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My review
Golden State Gazpacho
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Chef John
"Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that's what you're into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you. You can't go wrong with this very simple recipe; served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon."
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Ingredients
3 h 15 m servings 138Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Chef's Note:
- Use any light-colored vinegar, such as Champagne vinegar.
Nutrition Facts
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7/13/2019
Excellent. I made a small batch of it with all yellow cherry tomatoes since I didn't have enough room in my blender to add the red. I was happy with the taste without the red. Also had a yellow ...