Peach and Yellow Tomato Gazpacho – Anthony Salemme

By Anthony Salemme, contributing chef

Printable recipe, bottom of page

Serves 4 – 6 as a starter

This time of year, in New England, peaches and tomatoes are ripe at the same time.

3 cups peaches, peeled and sliced (about 6 peaches)

2 pounds yellow tomatoes, seeded and chopped

1 yellow pepper, seeded and chopped

1 English cucumber, peeled seeded and chopped

½ white onion, chopped

1 clove garlic, minced

1/3 cup lime juice

2 Tablespoons apple cider vinegar

½ jalapeño, seeded and chopped

½ cup honey

Topping

Reserve a little bit of chopped vegetables and peach

1 cup Whole milk yogurt, mixed with 2 Tablespoons good olive oil to drizzle on top

Put all the ingredients in the bowl of a food processor and puree until smooth.

You may have to do it in batches.

Chill for at least 1 hour or longer. Can be made the day before.

Garnish with yogurt drizzle and remaining chopped vegetables.

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Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com

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