Directions:
- Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes and next 2 ingredients in a food processor until smooth.
- Chop remaining peach and tomato. Stir into pureed mixture. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 hour.
- Meanwhile, combine cucumber and next 3 ingredients in a medium bowl. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 to 24 hours. (Chilling can dull the seasoning, so you may need to add more salt and pepper before serving.)
- Ladle gazpacho into bowls. Spoon cucumber mixture over gazpacho. Drizzle each serving with about 1 tsp. extra virgin olive oil. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.02 Kcal (2320 kJ) | ||
| Calories from fat | 0.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Cholesterol | 3.9mg | 1% | |
| Sodium | 69.11mg | 3% | |
| Potassium | 3263.79mg | 69% | |
| Total Carbs | 126.71g | 42% | |
| Sugars | 98.34g | 393% | |
| Dietary Fiber | 26.16g | 105% | |
| Protein | 25.34g | 51% | |
| Vitamin C | 153.3mg | 256% | |
| Iron | 53.4mg | 297% | |
| Calcium | 254.2mg | 25% | |
| Amount Per 100 g | |||
| Calories | 29.97 Kcal (125 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.21mg | 1% | |
| Sodium | 3.74mg | 3% | |
| Potassium | 176.53mg | 69% | |
| Total Carbs | 6.85g | 42% | |
| Sugars | 5.32g | 393% | |
| Dietary Fiber | 1.41g | 105% | |
| Protein | 1.37g | 51% | |
| Vitamin C | 8.3mg | 256% | |
| Iron | 2.9mg | 297% | |
| Calcium | 13.7mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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