Peach-and-Tomato Gazpacho with Cucumber Yogurt
Recipe & photo credit southernliving.com
Ingredients
5 large peaches, peeled and divided
3 large tomatoes, cored and divided
1/2 medium-size sweet onion, coarsely chopped (about 1/2 cup)
3 tablespoons apple cider vinegar
Kosher salt and freshly ground white pepper to taste
3/4 cup finely diced English cucumber
1/3 cup plain Greek yogurt
2 tablespoons chopped fresh chives
1 garlic clove, minced
Extra virgin olive oil
Garnishes: fresh chive pieces
Directions
- Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes and next 2 ingredients in a food processor until smooth.
- Chop remaining peach and tomato. Stir into pureed mixture. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 hour.
- Meanwhile, combine cucumber and next 3 ingredients in a medium bowl. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 to 24 hours. (Chilling can dull the seasoning, so you may need to add more salt and pepper before serving.)
- Ladle gazpacho into bowls. Spoon cucumber mixture over gazpacho. Drizzle each serving with about 1 tsp. extra virgin olive oil. Serve immediately.
by Claudine Revere
on
