Recipes
Grilled Peach Gazpacho
4 servings
1 hour, 30 minutes total (Active 30 minutes)
Shopping list
Ingredients
- 1 seedless cucumber, coarsely chopped
- 2 medium fresh peaches, pitted
- 1 red bell pepper
- 1 jalapeño pepper
- 4 cloves garlic
- 4 (12-inch) wooden skewers
- 8 cherry tomatoes
- Cooking spray
- 1 cup water
- ¼ cup fresh cilantro, coarsely chopped
- 1 teaspoon chipotle roasted garlic seasoning
- ¼ cup presliced green onions
Steps
- Preheat grill on high. Chop cucumber. Pit peaches, then cut into quarters. Remove seeds and stems from both peppers, then cut into chunks.
- Thread 1 clove of garlic onto each skewer, then peaches, peppers, and tomatoes, alternating items. Coat skewers with spray and place on grill; cook 2–3 minutes on each side or until charred. Transfer to cutting board; let stand 5 minutes. Remove vegetables from skewers.
- Place water and cucumber in blender; add 1 cup grilled vegetables and process until smooth. Chop remaining vegetables coarsely; chop cilantro and combine with vegetables. Combine in large bowl all ingredients (except green onions); chill 1 hour. Serve soup topped with green onions.
Amount per ¼ recipe serving: Calories 60, Total Fat 1.5g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 190mg, Total Carb 13g, Fiber 3g, Sugars 8g, Protein 2g, Calc 2%, Vitamin A 35%, Vitamin C 140%, Iron 4%