PEACH-AND-TOMATO GAZPACHO WITH CUCUMBER YOGURT
Yield: About 8 (1-cup) servings
5 large peaches, peeled and divided
3 large tomatoes, cored and divided
½ cup coarsely chopped sweet onion
3 tablespoons apple cider vinegar Salt and white pepper, to taste
¾ cup finely diced English cucumbers
⅓ cup plain Greek yogurt
2 tablespoons chopped fresh chives, plus more for garnish
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
Cut 4 of the peaches and 2 of the tomatoes into quarters and put in a food processor or blender. Add the sweet onion and vinegar and process until smooth.
Chop remaining peach and tomato. Stir into pureed mixture. Season with salt (if it tastes bitter, the salt will add sweetness) and white pepper to taste. Chill 1 hour.
Meanwhile, combine cucumber, yogurt and the 2 tablespoons chopped fresh chives in a medium bowl. Season with salt and pepper to taste. Cover and chill 1 to 24 hours (chilling can dull the seasoning, so you may need to add more salt and pepper before serving).
Ladle gazpacho into bowls. Spoon cucumber mixture over gazpacho. Drizzle each serving with about 1 teaspoon olive oil and serve immediately.
PER SERVING: 112 calories; 6 g fat; 1 g saturated fat; no cholesterol; 3 g protein; 15 g carbohydrate; 11 g sugar; 3 g fiber; 7 mg sodium; 25 mg calcium.