It only seems fitting to post this Golden State Gazpacho
recipe on the first day of summer, and the longest day of the year, since there
is simply no better thing to eat on a hot, sunny afternoon. And since this time
of year those hot sunny afternoons last well into the evening, there’s plenty
of time to whip up a batch between naps.

Many gazpacho recipes that include fruit turn out tasting
more like dessert, which is fine if that’s what you’re into, but if you want something
that actually tastes like a super-refreshing, and seriously savory gazpacho,
then this peach-kissed version is for you. This is a very simple recipe, and
not a lot can go wrong, as long as you serve it ice cold. I can’t stress this
enough, but I’ll try. 

Some folks actually like to freeze about half the recipe in
ice cube trays, and then serve those with the soup, to ensure that it’s
literally ice cold. That’s a great trick if you feel so inclined, but at the
very least, give your gazpacho a few hours in the fridge, as well as keep your
cups in the freezer. Regardless, I really do hope you give this a try soon.
Enjoy!

Ingredients for 6 Portions:

2 pints sun gold cherry tomatoes

1 cup red cherry tomatoes

1 rounded cup cubed ripe yellow peaches, peeled (about 2
smaller peaches)

1 cup sliced, peeled English cucumber

1/2 cup roughly chopped orange bell pepper

1/4 cup yellow onion

1 clove garlic

2 teaspoons kosher salt, plus more to taste

1/2 teaspoon ground cumin

cayenne to taste

2 tablespoons white wine or champagne vinegar

1 lime, juiced, or to taste

3 tablespoons extra-virgin olive oil

1 cup cold fresh water

For the garnish:

crumbled feta

diced fresh peach

thinly sliced fresh basil leaves

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