Golden State Gazpacho Recipe

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

Instructions

1. 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.
2. 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.
3. Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.

Nutrition Facts