Peach and Tomato Gazpacho with Cucumber Yogurt

Categories: soup- gazpacho

Ingredients

• 5 large peaches, peeled, divided use
• 1/2 cup coarsely chopped sweet onion
• 3 Tbsp. apple cider vinegar
• Salt and white pepper, to taste
• 3/4 cup finely diced, seedless cucumbers
• 1/2 cup plain Greek yogurt
• 2 Tbsp. chopped fresh chives, plus more for garnish
• 1 garlic clove, minced
• 3 Tbsp. extra-virgin olive oil

Directions

1. Cut 4 of the peaches and 2 of the tomatoes into quarters and out in a food processor or blender. Add the sweet onion and vinegar and process until smooth.
2. Chop remaining peach and tomato. Stir into pureed mixture. Season with salt (if it tastes bitter, the salt will add sweetness) and white pepper to taste. Chill 1 hour.
3. Meanwhile, combine cucumber, yogurt, the 2 Tbsp. chopped fresh chives and the minced garlic in a medium bowl. Season with salt and pepper to taste. Cover and chill 1 to 24 hours (chilling can dull the seasoning, so you may need to add more salt and pepper before serving).
4. ladle gazpacho into bowls. Spoon cucumber mixture over gazpacho. Drizzle each serving with about 1 tsp. olive oil and serve immediately.

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