Tomato-Peach Gazpacho

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

Tomato-Peach Gazpacho

• 1 lb. plum tomatoes, chopped
• 1 lb. yellow peaches, pitted and chopped
• 1⁄4 lb. chopped cucumber, with skin
• 3 tbsp. sherry vinegar
• 2 tbsp. extra virgin olive oil
• 2 tsp. honey
• salt to taste

1. Place all ingredients excluding the olive oil and salt into a blender. Blend on high speed, until there are no chunks left and the liquid is smooth.
2. With the blender running on high speed, slowly drizzle in the oil to create an emulsion. Add salt to taste.
3. Depending on the machine you use, the soup may need to be passed through a fine mesh strainer before serving.
4. Garnish the soup with anything you like. Yogurt may be nice, as well as some fresh diced peaches and tomatoes and fresh herbs.