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peachgazpacho

Adapted from the South Carolina Peach Commission

Ingredients:

2 cups peeled and diced peaches (about 1.5 pounds)
1 large red tomato, diced
1 medium yellow tomato, diced
1 seedless cucumber, unpeeled, diced
1/2 cup green bell pepper, diced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon fresh minced garlic
2 teaspoons minced jalapeno pepper
4 cups (32–ounces) tomato juice
1 teaspoon toasted black and white sesame seeds
1 teaspoon sugar
1/2 teaspoon cumin
Salt and pepper to taste

Directions:

Place ingredients in order listed in large mixing bowl. Stir to blend ingredients, cover and place in refrigerator for at least one hour before serving. Serve in chilled soup bowls.

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