Peach-and-Tomato Gazpacho with Cucumber Yogurt
Peach-and-Tomato Gazpacho with Cucumber Yogurt might be just the soup you are searching for. This recipe serves 20. Watching your figure? This gluten free, primal, and vegetarian recipe has 147 calories, 1g of protein, and 14g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up kosher salt and pepper, greek yogurt, garlic clove, and a few other things to make it today. It will be a hit at your Summer event. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.
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.