- Servings: 8
Ingredients:
| Strawberry Peach Gazpacho: | |
| 1 lb | Cherry Tomatoes, chopped |
| 1 lb | Strawberries, hulled and sliced |
| 3 | Peaches, pitted and chopped |
| ½ | Small White Onion, peeled and chopped |
| 1 | Jalapeno; Halved Lengthwise, cored, seeded and chopped |
| 2 | Garlic Cloves, peeled and chopped |
| ¼ cup | Chopped Cilantro |
| 2 Tbsp | Lime Juice, freshly squeezed |
| 2 Tbsp | Olive Oil |
| 1 tsp | Hot Sauce |
| 1 tsp | Kosher Salt |
| Mint Syrup: | |
| ½ cup | Coarsely Chopped Fresh Mint |
| 1 cup | Sugar |
| 1 cup | Water |
Directions:
Strawberry Peach Gazpacho:
Using a food processor fitted with a chopping blade, add the tomatoes, strawberries, peaches, onion, jalapeno, garlic and cilantro to the bowl. Pulse until a coarse liquid texture, 10-15 pulses. Add the lime juice, olive oil, hot sauce and salt to the food processor. Pulse several more times to incorporate, about 5 pulses. Be careful not to over process to keep the consistency coarse. Pour soup into a bowl and refrigerate until time to serve. Consider chilling the glasses, or bowls, before serving. To serve, ladle the soup into either a small bowl, or martini glass. Garnish with mint syrup to taste or serve alone.
Mint Syrup:
Combine mint, sugar and water in a small saucepan. Bring mixture to a boil. Cook, whisking constantly, until sugar dissolves. Remove from heat, cover and allow to cool. Once cool, pour syrup into a serving pitcher, using a strainer to capture the mint. Discard the mint. Store syrup in the refrigerator. Garnish the gazpacho with syrup to taste.
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