First recipe in my study to find the perfect gazpacho! This savory, peach-kissed gazpacho is nothing less than perfect on these on hot Texas dog-days of summer. What makes is Texan? We added sweet Texas grown peaches, along with a hearty does of cayenne, topped with queso fresco, basil and more diced peach garnish…puts it over the top. The soup is strained to remove any tough tomato skins and seeds so easier to digest. In addition, the soup is raw but with the heat from the high speed blender the vegetables become slightly cooked allowing the body to easily absorb all the nutrients from the vegetable. Serve this nearly ice cold on a hot day for breakfast, lunch and/or dinner.
Texas state peaches, a hint of cayenne pepper and garnish of queso fresco are the secret ingredients to this very special gazpacho. Serve this as an appetizer, snack or light meal
- 2 small ripe peaches, peeled and cubed
- 1 cup peeled cucumber, chopped
- 1 small onion, chopped
- 1-2 cloves garlic (more if you like)
- 1/2 cup red, orange or yellow bell pepper
- 2 pints sungold cherry tomatoes
- 1 cup red cherry tomatoes
- 2 teaspoons salt (or need more to taste)
- 3/4 teaspoon ground cumin
- 1/4 teaspoon cayenne (or more to taste)
- 2 tablespoons white wine vinegar
- 1 lime juice
- 3-4 tablespoons olive oil (or more to taste)
- 1 cup filtered water
1. Combine soup ingredients into a high speed blender. Blend until smooth
2. Strain soup through a fine mesh strainer. Cover and refrigerate 3-4 hours.
3. Stir and season to taste (add salt, cayenne, lime, olive oil to taste.
4. Serve in small glass bowls, top with cheese, basil, diced avocado and diced peaches, sprinkle of cayenne