A refreshing and delicious way to enjoy the summer bounty of tomatoes and peaches is to make this tomato peach gazpacho. This cold soup is easy to make, vegan, gluten-free, and full of flavor. You can serve it as a starter or a light meal, with some crusty bread or crackers on the side.
Ingredients
- 4 cups ripe tomatoes, chopped
- 2 cups ripe peaches, peeled and chopped
- 1/4 cup red onion, chopped
- 1/4 cup fresh basil leaves
- 2 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
- In a blender or food processor, combine the tomatoes, peaches, onion, basil, vinegar, and half of the olive oil. Blend until smooth or slightly chunky, depending on your preference.
- Season with salt and pepper to taste. Transfer to a large bowl and refrigerate for at least an hour to chill and let the flavors meld.
- To serve, ladle the gazpacho into bowls and drizzle with the remaining olive oil. Garnish with more basil leaves if desired.
