INGREDIENTS

  • 4 large peaches from Lightsey’s Farm
  • 1 ¾ small tomatoes from Pruitt Farms
  • 1 cucumber from Williams Garden
  • ½ sweet onion from Matt’s Homegrown Produce
  • 3 tbsp apple cider vinegar
  • Fresh basil for garnish from Williams Garden

 

INSTRUCTIONS

  1. Preheat oven to 350 F and lightly brush baking sheet with olive oil.
  2. Slice peaches in half and tomatoes in half and arrange on baking sheet.
  3. Roast in the oven for about 10 minutes, until slightly softened. Remove from oven and let cool.
  4. Combine all ingredients in a food processor or blender until smooth.
  5. Transfer gazpacho to a bowl and let chill in the refrigerator until it is nice and refreshing!
  6. Garnish with basil and enjoy!