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Golden State Gazpacho

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Recipe Summary Golden State Gazpacho

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.

Ingredients | Ohio State Buckeye Leaves

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

Directions

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.

Use any light-colored vinegar, such as Champagne vinegar.

Info | Ohio State Buckeye Leaves

prep: 15 mins additional: 3 hrs total: 3 hrs 15 mins Servings: 6 Yield: 6 servings

TAG : Golden State Gazpacho

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Gazpacho Recipes,