Ingredients: 2 cups pitted and chopped organic peaches,2 cups chopped ripe organic tomatoes,1 cup chopped organic English cucumber,1 medium shallot, chopped,4 tablespoons extra virgin olive oil,4 cups white wine or champagne vinegar,1 handful organic basil, torn,1 handful organic basil, torn,1 teaspoon sea salt,teaspoon black pepper,cup filtered water
Instructions:
- In a food processor, place all ingredients except the water and pulse until mixture is coarsely chopped.
- Add water and pulse a couple times again until the gazpacho is blended but still a little chunky.
- Place in a glass bowl and cover with plastic wrap.
- Let refrigerate for 20-25 minutes, or until well chilled.
- Serve immediately in small glasses or bowls.
- Garnish with diced peach and a cucumber round, if desired.
