Golden Summer Peach Gazpacho
Since peaches and tomatoes are in season together, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge—but they rarely last long enough to get there.—Julie Hession, Las Vegas, Nevada8 ServingsPrep: 20 min. + chilling
Ingredients
- 3 cups sliced peeled fresh or frozen peaches, thawed
- 3 medium yellow tomatoes, chopped
- 1 medium sweet yellow pepper, chopped
- 1 medium cucumber, peeled and chopped
- 1/2 cup chopped sweet onion
- 1 garlic clove, minced
- 1/3 cup lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon marinade for chicken
- 1 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 1 to 3 teaspoons sugar, optional
- Thin cucumber slices
Directions
- Place the first six ingredients in a food processor; cover and
- process until blended. Add the lime juice, vinegar, marinade for
- chicken, salt and pepper sauce; cover and process until smooth. Stir
- in sugar if desired.
- Cover and refrigerate for at least 4 hours. Garnish servings with
- cucumber. Yield: 8 servings.
Nutrition Facts: 2/3 cup equals 56 calories, trace fat (trace saturated fat), 0 cholesterol, 342 mg sodium,