Tomato and peach gazpacho

Tomato nectarine gazpacho2 large ripe tomatoes, cored and quartered
2 ripe peaches or nectarines, pitted and quartered
2 cloves garlic
2 tablespoons olive oil
1 tablespoons white wine vinegar
1/4 cup fresh basil or 1 teaspoon dried
1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
1 tablespoon diced red onion
1 cup grape tomatoes, halved

In a blender, combine tomatoes, peaches or nectarines, garlic, olive oil, vinegar, basil, salt and pepper until smooth, about 1 minute. Transfer mixture in a large bowl.
Stir the grape tomatoes and onion into gazpacho . Chill until ready to serve.

Recipe adapted from


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