In the hot days of summer, there are few things better than a cool, refreshing bowl of gazpacho. And when it comes to gazpacho, there is nothing better than my Summer Peach Gazpacho. It is loaded with fresh peaches, crisp cucumbers, juicy tomatoes, and fragrant basil for a combination that is truly unbeatable. Plus, this recipe is naturally gluten-free, dairy-free, and vegan-friendly, so it's the perfect way to make use of that fresh, summertime produce!
Equipment
- 1 Food Processor I love this one by Cuisinart
Ingredients
- 3 Peaches quartered
- ½ English Cucumber diced
- 1 Tomato quartered
- 2 Garlic Cloves
- 2 Limes juiced
- ¼ Cup Olive Oil
- 2 Tablespoons Champagne Vinegar balsamic vinegar also works well here!
- ¾ Cup Water
- 4 Basil Leaves
- 1 ½ Teaspoons Sea Salt
- 1 Teaspoon Black Pepper
Instructions
- Start by preparing your produce - wash and chop your peaches, cucumber, and tomatoes. A rough chop is totally okay, as it will all be processed together anyway!
- Next, add your produce to a food processor, along with the rest of the gazpacho ingredients.
- Process until your gazpacho is as smooth as possible. There will still be some texture, and that is okay!
- Once your gazpacho is as smooth as possible, transfer it to a bowl and chill it in the refrigerator for 20-30 minutes.
- When it's chilled, remove it from the fridge and top with any garnishes of choice. I like to garnish mine with more chopped cucumbers and tomatoes, as well as more basil leaves.
- Serve immediately, and enjoy! Store any leftovers back in the fridge for up to one week.
Calories: 192kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1474mg | Potassium: 310mg | Fiber: 3g | Sugar: 11g | Vitamin A: 700IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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