Golden Summer Peach Gazpacho |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Since peaches and tomatoes are in season together, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridgeâbut they rarely last long enough to get there.Julie Hession, Las Vegas, Nevada Ingredients:
3 cups sliced peeled fresh or frozen peaches, thawed |
3 medium yellow tomatoes, chopped |
1 medium sweet yellow pepper, chopped |
1 medium cucumber, peeled and chopped |
1/2 cup chopped sweet onion |
1 garlic clove, minced |
1/3 cup lime juice |
2 tablespoons rice vinegar |
1 tablespoon marinade for chicken |
1 teaspoon salt |
1/4 teaspoon hot pepper sauce |
1 to 3 teaspoons sugar, optional |
thin cucumber slices |
Directions:
1. Place the first six ingredients in a food processor; cover and process until blended. Add the lime juice, vinegar, marinade for chicken, salt and pepper sauce; cover and process until smooth. Stir in sugar if desired.
2. Cover and refrigerate for at least 4 hours. Garnish servings with cucumber. Yield: 8 servings.
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