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Golden Summer Peach Gazpacho

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
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings

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

  • 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.
  • Refrigerate, covered, at least 4 hours. Top servings with additional chopped peaches, cucumber and tomatoes.
Editor's Note
This recipe was tested with Lea & Perrins Marinade for Chicken.
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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