The Berry Best of Summer (part 2) - Spicy peach gazpacho

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Spicy peach gazpacho

Swap the usual tomatoes for peaches in this chilled, no-cook summer soup, made savory by the addition of red bell pepper and spicy jalapeño.

Description: Serve this soup in shot glasses to make it a refreshing party app

Serve this soup in shot glasses to make it a refreshing party app

·         Serves 6 as a main dish, 12 to 16 as shooters

·         Active: 10 minutes

·         Total: 40 minutes

Ingredient

·         1¼ cups sliced almonds, divided

·         6 medium peaches (about 2 pounds), pitted and sliced

·         2 red bell peppers, seeded and diced

·         ½ cup diced white onion

·         ½ cup fresh basil leaves

·         1 jalapeño pepper, seeded and diced

·         ¼ cup fresh lime juice

·         ½ teaspoon salt

Recipe

1.    Toast almonds in a wide skillet over mediumhigh heat until fragrant and just beginning to brown, 2 to 3 minutes. Set aside ¼ cup of toasted almonds. Transfer remaining 1 cup of almonds to a food processor and process until very finely ground. Remove from food processor and set aside.

2.    Add peaches, bell pepper, onion, basil, jalapeño, lime juice and salt to the food processor and process until slightly chunky. Add the ground almonds and process until just mixed.

3.    Transfer the gazpacho to a covered container and chill for at least 30 minutes, or up to 1 day. Serve chilled gazpacho in bowls or shooter glasses garnished with the remaining ¼ cup sliced almonds.

Nutrition score per serving (as a main dish) 194 calories, 10g fat (1g saturated), 6g protein, 24g carbohydrates, 7g fiber, 197mg sodium

 
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