Peach & Basil Gazpacho
Where we live in South Florida, it is summertime practically all year long, and often we find ourselves yearning for a light and refreshing chilled soup. This twist on gazpacho satisfies our summer soup craving. It is a no-cook recipe with an amazing flavor, yielding the perfect balance of sweet and savory.
1 cup raw walnuts
1 large cucumber, peeled and chopped
2 cups organic peaches, peeled and chopped
1/4 cup chopped shallots
1 yellow bell pepper, chopped
2 tablespoons fresh lemon juice
1 cup fresh basil
1 cup water
unrefined sea salt, to taste
Place all the ingredients in a Blender, and process until smooth and creamy. Transfer to a covered container and refrigerate before serving. Serve chilled.