Golden State Gazpacho

Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that's what you're into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you.  

Ingredients

– 2 small ripe yellow peaches, peeled and cubed – 1 cup sliced peeled English cucumber – ¼ cup chopped yellow onion – 1 clove garlic – ½ cup chopped orange bell pepper – 2 pints Sungold cherry tomatoe – 1 cup red cherry tomatoe

– 2 teaspoons kosher salt, or more to taste – ½ teaspoon ground cumin – 1 pinch cayenne pepper, or to taste – 2 tablespoons white wine vinegar – 1 lime, juiced, or to taste – 3 tablespoons extra-virgin olive oil – 1 cup cold water, or to taste

For the Garnish: – ½ cup crumbled feta cheese, or to taste – ½ cup diced peach, or to taste – 6 leaves fresh basil, thinly sliced, or more to taste

Directions

Combine peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Pour in vinegar, lime juice, olive oil, and water.  

Blend until smooth, starting with a few pulses and finishing on high speed. 

Strain soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 3 to 4 hours.

Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.

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