GOLDEN STATE GAZPACHO

Golden State Gazpacho image

Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that's what you're into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you. You can't go wrong with this very simple recipe; served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 3h15m

Yield 6

Number Of Ingredients 17

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Ingredients

2 small ripe yellow peaches, peeled and cubed
1 cup sliced peeled English cucumber
¼ cup chopped yellow onion
1 clove garlic
½ cup chopped orange bell pepper
2 pints Sungold cherry tomatoes
1 cup red cherry tomatoes
2 teaspoons kosher salt, or more to taste
½ 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
½ cup crumbled feta cheese, or to taste
½ cup diced peach, or to taste
6 leaves fresh basil, thinly sliced, or more to taste

Steps:

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.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 10.7 g, Cholesterol 11.1 mg, Fat 9.9 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 794.5 mg, Sugar 2.5 g