Yellow Tomato Peach Gazpacho
A refreshing summer soup
Yield: 4
Equipment
- Food Processor
- Sifter
Materials
- 4 cups Yellow heirloom tomatoes
- 2 cups Ripe Peaches
- 2 cups Cucuember chopped
- 2 tbsp Sherry Vingear
- 4-5 large Basil Leaves a few extras for garnshing
- 1/2 cup Olive Oil
- 1/2 cup Peach or Coconut Yogurt
- 1 pint colorful cherry tomaotoes for garnish
- 1 tsp Salt ( as preferred )
- 1/2 tsp Cracked Black Pepper
Instructions
- Mix all ingredients except olive oil in blender. Once mixture is smooth, slowly add olive oil while the blender is running.
- Strain through a fine sieve and discard any solids. Taste and season as needed. Refrigerate.
- Serve cold either with coconut or with peach yogurt as the garnish.