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Categories:
peaches tomatoes shallot extra-virgin olive oil white wine vinegar handful basil salt black pepper water
Viewed: 33 - Published at: a year agoIngredients
- 2 cups peaches pitted and chopped organic
- 2 cups organic tomatoes chopped ripe
- 1 cup English cucumber chopped organic
- 1 shallot medium, chopped
- 4 tablespoons extra-virgin olive oil
- 4 cups white wine vinegar
- 1 handful basil organic, torn
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- water cup filtered
Method
- 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.
