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Golden Summer Peach Gazpacho

Total Time

Prep: 20 min. + chilling

Makes

8 servings

Because peaches and tomatoes are in season at the same time, 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, Nevada
Golden Summer Peach Gazpacho Recipe photo by Taste of Home

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
  • Additional chopped peaches, cucumber and tomatoes

Directions

  1. Place the first 6 ingredients in a food processor; process until blended. Add lime juice, vinegar, marinade for chicken, salt and hot pepper sauce; process until smooth. If desired, stir in sugar.
  2. Refrigerate, covered, at least 4 hours. Top servings with additional chopped peaches, cucumber and tomatoes.

Nutrition Facts

2/3 cup: 56 calories, 0 fat (0 saturated fat), 0 cholesterol, 342mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.

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