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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
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.
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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