07 Aug Peach and Tomato Gazpacho with Cucumber Yogurt


  • 5 large fresh peaches, peeled and sliced
  • 3 large tomatoes, cored and chopped
  • 1 medium sweet onion, peeled and chopped
  • 3 tablespoons apple cider vinegar
  • Kosher salt and freshly ground white pepper, to taste
  • 1 medium cucumber, peeled, seeded, and chopped
  • 1/3 cup plain Greek yogurt
  • 2 tablespoons chopped fresh chives
  • 1 garlic clove, minced
  • Extra virgin olive oil


  1. Combine peaches, tomato, onion, and vinegar in a blender and puree until smooth. Season with salt and pepper to taste. Cover and chill one hour.
  2. Combine cucumber, yogurt, chives, and garlic in a medium bowl. Season with salt and pepper. Cover and chill 1-24 hours.
  3. Ladle gazpacho into bowls and spoon cucumber yogurt on top. Drizzle each serving with a little olive oil. Serve immediately.