Citrus and Golden Tomato Gazpacho
Hand chop vegetables or combine the ingredients in a food processor. Chill, and serve garnished with lemon basil.
1 ripe peach (or navel orange), peeled and cut into 1-inch pieces
1/4 cup orange juice
2 yellow Persimmon tomatoes, coarsely chopped
1 sweet bell pepper, coarsely chopped
1 cucumber, peeled and coarsely chopped
1/2 sweet onion, finely chopped
1 clove garlic, minced
1/4 cup sweet basil leaves
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 small hot red cayenne pepper
1. Peel and quarter the peach (or orange), and combine with orange juice, tomatoes, peppers, cucumber, onion and garlic in a blender. Pulse to coarsely chop.
2. Add the basil, olive oil, vinegar, pepper and pulse to blend, either until smooth or keep a few chunks for texture.
3. Cover and refrigerate until well chilled, at least 1 hour. Garnish with croutons.