Fresh Peach Gazpacho Recipe

 

Ingredients:

• 1 pound peaches, pitted and chopped
• 1 pound Roma tomatoes, cored and chopped
• 1 slice whole wheat bread
• 1/2 of an English cucumber (about 6 ounces), peeled and chopped
• 1/2 of a small red onion (about 2 ounces), peeled and chopped
• 1/4 cup packed fresh basil 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

Instructions:

1. Combine all ingredients in a blender and purée until smooth.
2. Taste and season with additional salt, pepper, sherry vinegar, and/or basil if needed.
3. (Optional) Strain the mixture through a large fine mesh strainer, if you would like a silky smooth texture.
4. Refrigerate in a sealed container for at least 3 to 4 hours, or until completely chilled.
5. Serve cold, topped with your desired garnishes.

Notes:

• To core tomatoes, slice them in half lengthwise and use a spoon to scoop out and discard the seeds and tough white cores.
• Leftover gazpacho can be refrigerated in a sealed container for up to 2-3 days.

Tips:

• For a richer flavor, you can use toasted bread instead of regular bread.
• If you don't have a blender, you can use a food processor instead.
• To make your gazpacho extra spicy, add a jalapeño pepper or two to the blender.
• If you don't have any sherry vinegar, you can use red wine vinegar or white wine vinegar instead.
• For a more flavorful gazpacho, add a pinch of sugar or a squeeze of lemon juice.
• Serve your gazpacho with a variety of garnishes, such as chopped peaches, cucumber, fresh basil, hemp seeds, croutons, chopped nuts, and/or a drizzle of olive oil.