Peach Gazpacho

This summery, refreshing, and hydrating raw soup is packed with flavor, all from just fresh herbs, fruits, garlic, and onion. The peaches in this gazpacho make it a fun and special variation of traditional gazpacho that’s made with a base of just tomatoes.

The juicy nature of a peach (or nectarine) is unique in the sense that it’s a combination of fruit acid along with mineral salts and sugars, with an astringent phytochemical compound close to the pit that allows for rejuvenation close to the liver’s inner core.

Cucumbers have phytochemical compounds that act as anti-inflammatories to the small intestines and colon.

Tomatoes harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver.

Peach Gazpacho

Ingredients:

• 4 ripe peaches, peeled and pitted
• 1 ½ cups roughly chopped English cucumber
• 3 medium-sized tomatoes, cored and chopped
• ½ yellow bell pepper
• ¼ of a small red onion, chopped
• 2 garlic cloves, peeled
• Juice of 1 lime
• ¼ cup fresh basil leaves, loosely packed
• 1 tsp raw honey
• ¾ - 1 cup water, more if needed
• Sea salt and pepper, to taste

Directions:

In a blender or food processor, combine the chopped peaches, cucumber, tomatoes, bell pepper, red onion, garlic, lime juice, fresh basil, raw honey, and water. Blend the mixture until smooth and well combined. Add water to reach your desired consistency.

Cover the bowl and refrigerate the gazpacho for at least an hour to allow the flavors to meld and the soup to chill thoroughly.

When ready to serve, ladle the gazpacho into bowls. Garnish with additional chopped peaches, cucumbers, and basil. Enjoy!

Serves 4

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Categories: Appetizers, Fruit, Soups & Stews, Kid Friendly, Fat Free, Grain Free, Nut and Seed Free, Lunch & Dinner, Snacks

This item posted: 26-Nov-2024

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