Tomato-peach gazpacho
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Servings:
5 servings

Ingredients

    • 3/4 lb heirloom tomatoes
    • 1/2 (large) peach
    • 1/4 of 1 hot house cucumber
    • 1/2 small shallot
    • 1/2 t each – basil, parsley, tarragon
    • 1/2 t Tapatio hot sauce
    • 1/2 t Worcestershire sauce
    • 1 T agave syrup
    • 1 1/2 T extra-virgin olive oil
    • 1 T champagne vinegar
    • 1/2 t lemon juice
    • 1/16 t Xanthan gum
    • 1 t salt
    • 1/2 t pepper
    • 1/2 cup ice

Preparation

Baking Directions:

Combine all ingredients in blender. Blend at high speed for one minute. Strain through a china cap by pushing with a ladle. Strain through a chinoise by tapping. Refrigerate for at least four hours.