Cucumber peach gazpacho

Cucumber Peach Gazpacho

Ingredients

  • 2½ pounds ripe tomatoes
  • ¼ of a small red onion
  • 2 cloves garlic
  • 1 large English cucumber
  • 1-2 peaches, pitted
  • ¼ cup cilantro
  • 2 tablespoons red wine vinegar
  • ¼ cup olive oil
  • Salt
  • Pepper

Instructions

Combine all of the ingredients into a blender and process until the mixture is smooth. Strain it through a fine mesh strainer, discarding the pulp, seeds and skins.

Taste for seasoning, adding more salt and pepper if necessary. Chill the gazpacho for 2 hours or up to overnight. Garnish with additional diced cucumber, peaches and cilantro.

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