Golden State Gazpacho

Healthy, Vegetarian

Prep Time: 15 m Cook Time: 3 h 15 m Servings: 6 Source:

Ingredients

2 small ripe yellow peaches, peeled and cubed

1 cup sliced peeled English cucumber

1/4 cup chopped yellow onion

1 clove garlic

1/2 cup chopped orange bell pepper

2 pints Sungold cherry tomatoes

1 cup red cherry tomatoes

2 teaspoons kosher salt, or more to taste

1/2 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

For the Garnish:

1/2 cup crumbled feta cheese, or to taste

1/2 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.

Notes

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

Nutrition

Per Serving: 138 calories; 9.9 g fat; 10.7 g carbohydrates; 3.3 g protein; 11 mg cholesterol; 795 mg sodium. Full nutrition