Peach-and-Tomato Gazpacho with Cucumber Yogurt

Name: Peach-and-Tomato Gazpacho with Cucumber Yogurt
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 3 Tbsps apple cider vinegar; 1 Garnishes: fresh chive; 177 milliliters finely diced English cucumber; 20 servings Extra virgin olive oil; 2 Tbsps chopped fresh chives; 1 garlic clove, minced; 20 servings Kosher salt and freshly ground white pepper to taste; 5 larges peaches, peeled and divided; 79 milliliters plain Greek yogurt; 3 larges tomatoes, cored and divided

You can never have too many soup recipes, so give Peach-and-Tomato Gazpacho with Cucumber Yogurt a try. This recipe covers 3% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegetarian recipe has 147 calories, 1g of protein, and 14g of fat per serving. This recipe serves 20. Head to the store and pick up 2 onion, tomatoes, garnishes: chive pieces, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes. Summer will be even more special with this recipe.

Instructions

Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes and next 2 ingredients in a food processor until smooth.

Ingredients you will need

Tomato

Peach

Equipment you will use

Food Processor

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.

Ingredients you will need

Ground White Pepper

Kosher Salt

Tomato

Peach

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.)

Ingredients you will need

Ground White Pepper

Salt And Pepper