Gaz-Peacho

Yield: 4 servings
Calories: 216
Rating:  This recipe has not been rated
Posted on 8/10/2015 | By Ulli Stachl
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Comments

Adding a ripe peach and fresh corn to a traditional gazpacho soup makes for a sweet summer staple. 

Ingredients

  • 1 1/2 lbs ripe tomatoes
  • 1 small English cucumber
  • kernels from 1 ear of corn
  • 1 ripe peach, pitted
  • 1/4 cup slivered almonds
  • 2 tbsp olive oil
  • pinch of salt
  • 4 tbsp white balsamic vinegar plus some more for drizzling

Directions

Combine all ingredients in a blender and process until smooth.
Chill for an hour so all the flavors can come together.
Serve in a tall glass with a little drizzle of balsamic vinegar on top.

Yields 4 cups.
 

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