SPANISH PEACH AND TOMATO GAZPACHO (CHILLED SUMMER SOUP)
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Serves: 4-6
 
Spanish Peach and Tomato Gazpacho is an easy-to-make chilled soup that bursts with summer flavours. It's a vegan recipe that is great as a main with toast or as a starter/appetizer.
Ingredients
Chilled Soup
  • 2 juicy peaches, cubed
  • 2 ripe heirloom tomatoes (or any other round large type), cubed
  • 1 small / ½ large cucumber, peeled and cubed
  • 1 small garlic clove
  • 2 tsp apple cider vinegar
  • 1 tbsp olive oil
  • ½ - 1 tsp chili flakes
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup/ 120 ml ice cold water
  • *optional ice cubes
  • Topping
  • ½ avocado, cubed
  • ½ peach, sliced
  • a few fresh basil leaves, sliced
  • 2-3 tbsp olive oil
  • *optional: some extra chili flakes
Method
  1. Simply add all soup ingredients to a blender and blend on high speed for 2-3 minutes. Taste test and add more chilli, garlic or water to your soup. Add some ice cubes and blend again if you want to serve it immediately.
  2. Strain soup through a sieve, pour to a glass jug, jars or a large bowl and chill in the fridge for at least 1 hour.
  3. Before serving top each bowl of soup with sliced peaches, cubed avocado, fresh basil and extra chilli flakes (optional). Enjoy a small portion as a starter or with a slice of toast as a main dish.
Recipe by black.white.vivid. at http://blackwhitevivid.com/spanish-peach-tomato-gazpacho/