Tomato Peach Gazpacho

Today is one of those hot and humid summer days in New York City. Too hot to consider cooking a huge meal. Too hot even for a lengthy blog post. The only thing on your mind is a cool swimming pool, cold drinks, and perhaps some quickly prepared, light food. The latter I can offer: here is a fruity, peach based version of a gazpacho: dive in!

Tomato peach gazpacho

Yields 23 fl oz (2¾ cup)

Ingredients

  • 12oz (350g) cucumbers (about 1 medium sized one), washed, peeled and cut into chunks
  • 2 peaches, washed, peeled and quartered
  • 7oz (200g) tomatos, washed and quartered
  • ½ avocado
  • 2 tablespoons lime juice
  • 1¼ teaspoon salt
  • pinch cardamom
  • pinch chipotle
  • 1 tablespoon roasted almond oil
  • ½ avocado, small dice (for garnishing)
  • 1 peach, washed and peeled, small dice (for garnishing)

Procedure

Blend all the ingredients in a blender until completely smooth, transfers to a bowl and refrigerate until you serve. Garnish with the diced avocado and peach. Serve cold.

Bon appetit

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