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Peach Gazpacho

August 14, 2018

Peach Gazpacho




15 min


00 min


6 to 8 large basil leaves

1 small clove garlic

¼ small red onion

½ seedless cucumber

1 medium red bell pepper, seeds and stem removed

2 medium tomatoes, cored, quartered

2 medium ripe peaches, pitted, quartered

Small pinch of crushed red pepper flakes

1 to 2 large pinches fine sea salt

Ice cubes, optional

Sunflower sprouts, olive oil, diced avocado, pumpkin seeds, for garnish, optional


  1. Place basil, garlic, onion, cucumber, bell pepper, tomatoes, peaches, red pepper flakes and salt in a high-powered blender; puree until smooth.

  2. If serving immediately, toss in a few ice cubes and blend again.

  3. Taste and season with additional salt, if desired.

  4. For best results, transfer to a container, cover and refrigerate overnight.

  5. When ready to serve, divide among 4 bowls and top with any garnishes.

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