150 kcalPeach, Cucumber & Tomato Gazpacho
40 min serves 6
VeganGluten-FreeDairy-Free
1gprotein9gcarbs10gfat
Ingredients
- •2 cups peaches
- •2 cups tomatoes
- •1 cup cucumber
- •1 medium shallot
- •4 tablespoons extra virgin olive oil
- •4 cups champagne vinegar
- •1 handful basil
- •1 teaspoon sea salt
- •1 teaspoon pepper
- •1 cup water
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Method
From foodista.com — read the original
- In a food processor, place all ingredients except the water and pulse until mixture is coarsely chopped.
- Add water and pulse a couple times again until the gazpacho is blended but still a little chunky.
- Place in a glass bowl and cover with plastic wrap.
- Let refrigerate for 20-25 minutes, or until well chilled.
- Serve immediately in small glasses or bowls.
- Garnish with diced peach and a cucumber round, if desired.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com