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Better for You Meals: Peach Gazpacho with Heirloom Tomatoes

April 18, 2018

 

Book: Clean Start: Inspiring you to eat clean and live well By: Terry Walters Page: 59

 

 

Terry Walters states that she likes to combine garden peach and strawberry husk tomatoes with super-sweet cherry tomatoes while making this soup! 

Serves: 4

 

 


Ingredients:

½ small red onion

½ red bell pepper, seeded

3 cups coarsely chopped heirloom tomatoes, any variety

3 cups chopped peaches, pitted, not peeled

1 jalapeno, seeded

½ cup chopped fresh basil

1 tablespoon fresh tarragon leaves

1 dozen ice cubes

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon lime juice

Sea salt and freshly ground black pepper

 

To prepare ingredients, chop onion, pepper, tomatoes and peaches into large chunks. With food processor running, drop in jalapeno, and process until minced. Turn off processor and scrape down sides. Add onion and process on pulse to coarsely chop. Repeat this procedure with the bell pepper, then the tomatoes, and finally with the peaches.

Transfer all ingredients to a medium pot to large bowl. Place basil and tarragon in food processor, pulse to chop and transfer to pot with tomato mixture. Place ice cubes in food processor, process into coarsely shaved ice chips and stir into soup. Stir in olive oil, red wine vinegar, lime juice and salt and pepper to taste. Cover and let sit 15 minutes to allow flavours to develop, but do not refrigerate. Stir again before serving.

 

TIPS:
Refrigeration changes the taste and texture of tomatoes, but the shaved ice in this recipe chills the soup and allows the tomatoes to maintain their integrity. If your fruit is particularly juicy, use less ice, and vise versa.

 

Variation:

For a sweeter soup substitute strawberries for a portion of either the tomatoes or peaches.

 

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