Peach-and-Tomato Gazpacho with Cucumber Yogurt

Vegetarian
Gluten Free
Health score
5%
Peach-and-Tomato Gazpacho with Cucumber Yogurt
80 min.
20
157kcal

Suggestions


Indulge in the refreshing flavors of summer with our Peach-and-Tomato Gazpacho with Cucumber Yogurt. This vibrant, chilled soup is a delightful blend of sweet peaches and ripe tomatoes, creating a perfect harmony of taste that will tantalize your taste buds. Ideal for warm days, this gazpacho is not only vegetarian and gluten-free but also a feast for the eyes, making it a stunning addition to any meal.

Imagine the burst of juicy peaches paired with the savory notes of fresh tomatoes, all enhanced by a hint of garlic and the tanginess of apple cider vinegar. Each spoonful is a celebration of seasonal produce, bringing the essence of summer right to your table. The cucumber yogurt adds a creamy, cooling element that perfectly complements the soup's vibrant flavors, making it an excellent starter or a light snack.

Whether you're hosting a summer gathering or simply looking for a healthy, delicious dish to enjoy, this gazpacho is sure to impress. With its easy preparation and the ability to serve a crowd, it's a fantastic choice for entertaining. Plus, the colorful garnishes of fresh chives elevate the presentation, making it as visually appealing as it is delicious. Dive into this refreshing recipe and savor the taste of summer in every bite!

Ingredients

  • tablespoons apple cider vinegar 
  • 20 servings garnishes: chive pieces fresh
  • 0.8 cup cucumber diced english finely
  • 20 servings olive oil extra virgin 
  • tablespoons chives fresh chopped
  •  garlic clove minced
  • 20 servings kosher salt and pepper white freshly ground to taste
  • large peaches divided peeled
  • 0.3 cup greek yogurt plain
  • large tomatoes divided cored

Equipment

  • food processor
  • bowl
  • ladle

Directions

  1. Quarter 4 peaches and 2 tomatoes. Process quartered peaches and tomatoes and next 2 ingredients in a food processor until smooth.
  2. Chop remaining peach and tomato. Stir into pureed mixture. Season with kosher salt and freshly ground white pepper to taste. Cover and chill 1 hour.
  3. Meanwhile, combine cucumber and next 3 ingredients in a medium bowl. Season with kosher salt and freshly ground white 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.
  5. Drizzle each serving with about 1 tsp. extra virgin olive oil.
  6. Serve immediately.

Nutrition Facts

Calories157kcal
Protein3.12%
Fat79.02%
Carbs17.86%

Properties

Glycemic Index
11.91
Glycemic Load
1.83
Inflammation Score
-4
Nutrition Score
4.1547826113908%

Flavonoids

Cyanidin
0.84mg
Catechin
2.15mg
Epigallocatechin
0.46mg
Epicatechin
1.02mg
Epigallocatechin 3-gallate
0.13mg
Naringenin
0.19mg
Apigenin
0.01mg
Luteolin
0.02mg
Isorhamnetin
0.09mg
Kaempferol
0.26mg
Myricetin
0.04mg
Quercetin
0.51mg

Nutrients percent of daily need

Calories:156.67kcal
7.83%
Fat:14.24g
21.91%
Saturated Fat:1.97g
12.3%
Carbohydrates:7.24g
2.41%
Net Carbohydrates:5.68g
2.07%
Sugar:4.6g
5.11%
Cholesterol:0.17mg
0.06%
Sodium:8.89mg
0.39%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.27g
2.53%
Vitamin E:2.49mg
16.58%
Vitamin K:15.31µg
14.58%
Vitamin A:430.86IU
8.62%
Vitamin C:6.87mg
8.32%
Manganese:0.16mg
8.01%
Fiber:1.56g
6.25%
Potassium:136.2mg
3.89%
Copper:0.07mg
3.66%
Iron:0.63mg
3.49%
Vitamin B3:0.54mg
2.7%
Phosphorus:26.33mg
2.63%
Magnesium:9.87mg
2.47%
Folate:8.8µg
2.2%
Vitamin B6:0.04mg
2.11%
Vitamin B2:0.03mg
1.98%
Selenium:1.36µg
1.94%
Vitamin B1:0.02mg
1.61%
Calcium:15.87mg
1.59%
Zinc:0.2mg
1.37%
Vitamin B5:0.12mg
1.17%
Source:My Recipes