We use cookies to give you the best experience on our website. These cookies are completely safe and secure and will never contain any sensitive information. Please read our Privacy Policy. By clicking "Ok" or clicking on any other content, you agree that cookies can be placed.
Citrus and Golden Tomato Gazpacho
Serves 6
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.