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Peach and Yellow Tomato Gazpacho

Peach and Yellow Tomato Gazpacho

Calories 49 (6% from fat)
Fat 0.3 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 441 mg.
Carb. 12 gram
Fiber 2 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 1.3 gram


3 fresh peaches with seed removed (or 3 cups frozen peaches, thawed), chopped

3 medium yellow tomatoes (about 2.5 inches in diameter), chopped

1 medium yellow bell pepper, seeds removed and chopped

1 medium cucumber, peeled and chopped

1/2 cup sweet onion, chopped

1 garlic clove (1 tsp.), minced

1/3 cup lime juice

1 Tbsp. apple cider vinegar

1 Tbsp. marinade for chicken
(We used McCormick Grill Mates Mojito Lime Marinade.)

1 tsp. salt

1/4 tsp. hot pepper sauce

1 to 3 tsp. Stevia or Splenda

When one or our taste testers tried this she said, “Wow this is RESTAURANT good!” It even won over one of our testers that doesn’t like cold soup. Make a batch and enjoy anytime. It'll stay fresh in the refrigerator for two days after making. (The original version of this recipe was from Taste of Home.)

1. Use a food processor or blender to process the first six ingredients. If you’re food processor isn’t particularly large, process or blend a couple items, them pour them into a large mixing bow. Keep processing until the peaches, tomatoes, yellow pepper, cucumber, onion and cloves are combined.

NOTE: If you want to make it a little more interesting visually, set aside a little cubed cucumber and tomato. Then you can sprinkle them on top of the final product like a garnish.

2. Use a whisk to mix in the remaining ingredients. Once it’s thoroughly combined, you can add stevia or Splenda sweetener, to taste.

Yield: 8 Servings, about 1 cup each

 Peach and Yellow Tomato Gazpacho

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