This gazpacho is a fabulous combination spicy, sweet, and savory. I like spice—but if you don’t, you can omit the jalapeño (the garlic alone will give this plenty of zing!). I also recommend letting this sit for a day before serving. The infusing time will really make the flavors sing, and the longer you let it sit, the better it will taste. MORE: Easy Heirloom Tomato Stacks with Pesto Serves 4 Gazpacho3 c chopped beefsteak or heirloom tomatoes 2 c chopped peaches1 jalapeño, seeds removed, chopped 1 shallot, chopped2 cloves garlic, chopped¼ c dry white wine1 Tbsp extra virgin olive oil Garnish1 avocado, diced1 peach, diced2 plum tomatoes, seeded and diced1 sm cucumber, seeded and diced (optional)1 sm jalapeño, seeds and ribs removed, diced (optional)
- Place all gazpacho ingredients into blender and blend until liquefied. Season to taste with salt and pepper.2. Strain liquid through a sieve, pressing into mixture until all liquid has been removed and only seeds and skin remain. Discard seeds and skin.3. Cover and refrigerate gazpacho at least 1 hour and up to 1 day.4. Before serving, make garnish: Combine all ingredients in bowl and season lightly with salt and pepper and a drizzle of olive oil. Toss to combine. Spoon on top of chilled gazpacho and serve immediately. NUTRITION (per serving) 200 cal, 5 g pro, 26 g carb, 7 g fiber, 15 g sugars, 9 g fat, 2 g sat fat, 10 mg sodium
