Grab those gorgeous peaches at the market and dish up this refreshing soup this weekend! You can also cut back on the broth and turn this into an amazing salsa for grilled chicken, steak and shrimp.
Cucumber
Peach Gazpacho
Prep time: 10 minutes
Cooling time: 30 minutes
2 cups reduced-sodium vegetable broth
2 English (seedless) cucumbers, peeled and
diced (about 4 cups)
3 fresh or frozen and thawed peaches,
pitted, peeled and diced (about 2 cups)
2 tablespoons grated red onion
1 tablespoon chopped fresh mint
Combine all the ingredients in a large
bowl and toss to combine. Season to
taste with salt and freshly ground black pepper. Refrigerate for 30 minutes (and up to 24
hours). For the best flavor, let the
soup stand at room temperature for 10 minutes before serving.
Serves 4
Nutrients
per serving: Calories: 62, Fat: 0g, Saturated Fat: 0g, Cholesterol: 0mg,
Carbohydrate: 14g, Protein: 2g, Fiber: 4g, Sodium: 70mg
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