Peach Gaz­pa­cho

Ingre­di­ents

for 4 servings

• 4 ripe pea­ches (pee­led, pitted)
• 1½ cups cucum­ber (rough­ly chopped)
• 3 medi­um toma­toes (see­ded and chopped)
• ½ yel­low bell pepper
• ¼ small red oni­on (chop­ped)
• 2 cloves of garlic
• Juice of 1 lime
• ¼ cup fresh basil lea­ves (loo­se­ly packed)
• 1 teas­poon raw honey
• 180–240 ml water (depen­ding on the desi­red consistency)
• sea-salt & pep­per to taste

pre­pa­ra­ti­on

• Place pea­ches, cucum­ber, toma­toes, bell pep­pers, oni­on, gar­lic, lime juice, basil, honey and water in a blender.
• Blend ever­y­thing until smooth and cre­a­my. Add more water if needed.
• Cover the gaz­pa­cho and chill in the ref­ri­ge­ra­tor for at least 1 hour to allow the fla­vors to blend.
• To ser­ve, pour into bowls and optio­nal­ly gar­nish with chop­ped pea­ches, cucum­bers and fresh basil.