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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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