Peach-Cucumber Gazpacho Recipe


Peach-Cucumber Gazpacho Recipe

Peach-Cucumber Gazpacho Recipe

Peach-Cucumber Gazpacho Recipe
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285 calories
24 g
7 g
20 g
6 g
13 g
343 g
219 g
16 g
0 g
6 g
Nutrition Facts
Serving Size
343g
Amount Per Serving
Calories 285
Calories from Fat 173
% Daily Value *
Total Fat 20g
31%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 7mg
2%
Sodium 219mg
9%
Total Carbohydrates 24g
8%
Dietary Fiber 4g
16%
Sugars 16g
Protein 6g
Vitamin A
20%
Vitamin C
141%
Calcium
7%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 1 large peach
  2. 1/3 C cucumber, peeled and diced
  3. 1/4 C yellow pepper, diced
  4. 1/2 oz goat cheese
  5. 1 T apple cider vinegar
  6. 1 tsp olive oil
  7. 1 garlic clove, sliced in half
  8. 1/2 serrano pepper
  9. 1/8 C cilantro
  10. 1/4 C coconut milk (not canned)
  11. Salt and Pepper, to taste

Instructions
  1. Combine sliced peaches, cucumber, and yellow pepper in a medium-sized bowl. Add the goat cheese, vinegar, olive oil, a couple shakes of salt, and garlic clove. Cover and refrigerate overnight.
  2. In the morning, remove the garlic clove from the mix and throw away. Pour the remaining contents of the bowl into a blender and add the serrano pepper, cilantro, and coconut milk. Puree until smooth and creamy. Season with salt and pepper; you may also add agave or honey for a sweeter soup. Refrigerate until well chilled, allowing flavors to combine (at least 2 hours).
  3. Pour into 1-2 bowls and enjoy!

beta
calories
285
fat
20g
protein
6g
carbs
24g
more
Adapted from Fit Cooking Masterchef

Easy Dinner Recipes http://easydinnerrecipes101.com/

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