Peach Gazpacho

2014-07-14 21.08.55

I have been on a gazpacho kick lately.  I also prefer calling it gazpacho and not “cold soup,” which kind of grosses me out.  But “gazpacho” sounds fancy and delicious.  It’s a great way to use up our CSA veggies and other in-season produce, it’s super healthy, and is a great way to cool off after a hot day.  I made Peach Gazpacho last night, inspired by Martha, but utilizing what I had available.

I blended 4 whole peaches (with skin on because I’m lazy), a half a cucumber, some water (I never measure anything when it comes to soup…maybe like a cup?), a shallot (bulb and greens), two cloves of garlic, around 2 tbsp. of lemon flavored extra virgin olive oil, a dash of salt, and some fresh basil.  I garnished it with some plain nonfat Greek yogurt, sriracha, roasted pumpkin seeds (shelled), and more basil.  It made about 4 servings.

The basil, shallot, and cucumber mellowed out the sweetness of the peaches and the garlic gave it some punch.  Best of all, I didn’t have to go out of my way to buy anything because I had all of this stuff in the kitchen.  Chances are you are not a weirdo with lemon olive oil and roasted pumpkin seeds laying around, so regular EVOO would work, and you could garnish with avocado or any nuts or seeds for some crunch.

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