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. You can't go wrong with this very simple recipe; served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 138 Calories

Ingredients

• ½ teaspoon ground cumin
• 1 clove garlic
• 2 tablespoons white wine vinegar
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons extra-virgin olive oil
• 1 lime, juiced, or to taste
• ½ cup crumbled feta cheese, or to taste
• ½ cup chopped orange bell pepper
• 2 teaspoons kosher salt, or more to taste
• ¼ cup chopped yellow onion
• 6 leaves fresh basil, thinly sliced, or more to taste
• 2 small ripe yellow peaches, peeled and cubed
• 1 cup sliced peeled English cucumber
• 2 pints Sungold cherry tomatoes
• 1 cup red cherry tomatoes
• 1 cup cold water, or to taste
• ½ cup diced peach, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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