Recipe: Golden State Gazpacho

If you seek a super-refreshing and savory gazpacho rather than a fruity, dessert-like one, this peach-kissed Golden State Gazpacho is perfect for you. Simple and quick to make in just 10 minutes, it promises a delightful experience for lunch or dinner when served ice-cold. SSP prepared.

Ingredients:

• 2 small ripe yellow peaches, peeled and cubed
• 1 cup sliced peeled English cucumber
• ¼ cup chopped yellow onion
• 1 clove garlic
• ½ cup chopped orange bell pepper
• 2 pints Sungold cherry tomatoes
• 1 cup red cherry tomatoes
• 2 teaspoons kosher salt, or more to taste
• ½ teaspoon ground cumin
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons white wine vinegar
• 1 lime, juiced, or to taste
• 3 tablespoons extra-virgin olive oil
• 1 cup cold water, or to taste

For the Garnish:

• ½ cup crumbled feta cheese, or to taste
• ½ cup diced peach, or to taste
• 6 leaves fresh basil, thinly sliced, or more to taste

Directions:

1. Combine Ingredients: Place the peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Add the vinegar, lime juice, olive oil, and water.

2. Blend: Blend until smooth, starting with a few pulses and then blending on high speed.

3. Strain and Chill: Strain the soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until thoroughly chilled, at least 3 to 4 hours.

4. Serve: Stir the chilled soup and adjust seasoning as necessary. Pour the gazpacho into serving cups and garnish with crumbled feta cheese, diced peach, basil, and an additional sprinkle of cayenne pepper if desired.

Earlier, SSP shared a Fuzzy Navel cocktail recipe.