Featuring local peaches, tomatoes, & cucumber from the garden.
There is something so satisfying about harvesting and cooking the food you eat. Knowing exactly how food goes from ground to plate makes me appreciate all of the flavors so much more. That’s why this summer harvest gazpacho is extra satisfying made with peaches I picked from Eckert’s Farm and tomato and cucumber that I’ve been growing all summer long.
Peaches are fresh and in season right now in the areas surrounding St. Louis – so it is the best time to revisit the benefits of this juicy stone fruit and try some recipes at home.
Benefits of Peaches
- Peaches are a hydrating fruit. IA few weeks ago we talked about the benefits of foods to load up on during the summer to stay hydrated. Peaches are one of them!
- They are a good source of fiber. When you enjoy peaches with the skin on, you benefit from all of the fiber to help with gut health and digestion.
- Peaches are high in Potassium and Vitamins C and A. Potassium is linked with lowering blood pressure and regulate blood sugar. Vitamin C and A both boost the immune system.
Enjoy them in this Summer Harvest Recipe below!
Summer Harvest Gazpacho
This summer gazpacho is perfect as a refreshing side or paired with a whole wheat roll for a light lunch.
- 3 cups peaches sliced peeled fresh or frozen
- 3 medium yellow tomatoes chopped
- 1 medium yellow bell pepper chopped
- 1 medium cucumber peeled and chopped
- 1/2 cup sweet onion chopped
- 1 clove garlic minced
- 1/3 cup lime juice
- 2 TBSP rice vinegar
- 2 TBSP teriyaki sauce
- 1 tsp salt
- 1.4 tsp hot pepper sauce
- additional chopped peaches and cucumber for topping
Place the first 6 ingredients in food processor until blended.
Add lime juice, teriyaki sauce, salt and hot pepper sauce; process until smooth.
Refrigerate, covered, for at least 4 hours. Top servings with additional chopped peaches, cucumber or basil, if desired.