Organic Peach, Cucumber & Golden Tomato Gazpacho

4 steps · 45 min total

1. 01

   Blend the Gazpacho

   Combine the peaches, tomatoes, cucumber, shallot, extra virgin olive oil, champagne vinegar, basil, sea salt, and pepper in a food processor. Pulse until the mixture is coarsely chopped.

   Pour in the 1 cup of water and pulse a couple more times, just until the gazpacho is blended but still has some texture.

2. 02

   Cover and Refrigerate

   Transfer the blended gazpacho to a glass bowl and cover it tightly with plastic wrap. Let it refrigerate for 20-25 minutes, or until it's thoroughly chilled through.
3. 03

   Serve

   Serve the gazpacho immediately in small glasses or bowls.
4. 04

   Garnish

   If you like, garnish each serving with a few pieces of diced peach and a thin cucumber round.