Jalapeno-Peach Gazpacho

Serves 6

Ingredients

• 1 large jalapeno chile pepper
• 1 tsp olive oil
• 6 cups seeded and chopped tomatoes (6 large heirloom or red tomatoes)
• 2 cups seeded and chopped cucumbers (2 medium cucumbers)
• 1 medium peach, peeled, pitted and chopped
• 3/4 cup water
• 2 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 5 large fresh basil leaves
• 1 large clove garlic, minced
• Sea salt
• 2 Tbsp snipped fresh basil leaves

Preparation

1. Preheat oven to 400 F.
2. Cut the jalapeno pepper in half lengthwise, then remove the stem, seeds and membranes. Place the halves, cut side down, on a baking sheet lined with foil. Drizzle 1 tsp olive oil over the halves. Bake the pepper for 20 to 25 minutes or until the skins are blistered and dark.
3. Enclose the pepper halves in the foil, then let stand for about 15 minutes or until the peppers are cool enough to handle.
4. Using a sharp knife, remove and discard the skin from the pepper halves. Finely chop the pepper, then set it aside.
5. In a food processor or blender, combine half of the tomatoes, half of the cucumbers, and half of the peach. Process or blend until the mixture is almost smooth, then transfer it into a large mixing bowl.
6. In a food processor or blender, combine the water, 2 Tbsp olive oil, vinegar, basil leaves and garlic. Process or blend until the mixture is smooth, then transfer it into the bowl with the tomato mixture.
7. Add the remaining tomatoes, cucumbers and peach to the bowl. Add all or just some of the roasted pepper to the bowl, depending on how spicy you want the soup, then mix everything together well. Chill the soup, covered, for at least 8 hours (up to 24 hours).
8. Serve the chilled soup garnished with snipped basil.

Nutritional Information per Serving

Serving size = 1 1/3 cup

• 96 Calories
• 6 g Fat
• 0 mg Cholesterol
• 78 mg Sodium
• 12 g Carbohydrate
• 2 g Fiber

Source: Midwest Living

Photo credit: Harlan Harris on Flickr

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