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Peach Gazpacho

Peach Gazpacho

by 11 people

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Makes: 6 servings

  • 3/4 pound peaches, peeled and chopped
  • 3/4 pound tomatoes, cored and quartered
  • 1 cup ice
  • 1 shallot, halved
  • 1 teaspoon red wine vinegar
  • 2 tablespoons EVOO
  • Chopped fresh tarragon, for garnishing
  1. Using blender, puree peaches, tomatoes, ice, shallot and vinegar. With machine on, add EVOO. Mix until smooth; season. Garnish with tarragon.