Summer Soup: Peach Gazpacho

Move over tomatoes! I found a gazpacho recipe that features a different fruit: the beautiful peach! It's raw, vegan, delicious, and will cool you off on the hottest summer day:

My instagram: @veganlifeisgood

You can click here to visit the original recipe at Martha Stewart's website.
I made a few changes based on taste preference and what I had on hand. You may use any color peach, but the white ones were looking so lovely and large that I had to get some.

Vegan White Peach Gazpacho (serves 2)

• 1/4 cup water
• 3 white peaches, pitted and cut into chunks
• 1/2 medium cucumber, peeled, seeded, and cut into chunks
• 1 garlic clove, minced
• 1 tablespoon champagne vinegar, plus more to taste (I actually used a pomegranate vinegar and think any fruity vinegar will work great if you have it) 
• 1 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• coarsely chopped fresh cilantro to taste (2-3 tbsp, but I probably used 4 because I LOVE cilantro!), plus leaves for garnish
• optional: 1/2 finely chopped red bell pepper and Hass avocado, for garnish 

Pulse the water, peaches, cucumber, garlic, vinegar, oil, 1/4 teaspoon salt, and pepper in a food processor until coarsely pureed. Thin your soup with more water if desired. Refrigerate for at least 2 hours! This should be a beautifully cold summer treat!
Season to your liking with the salt, pepper, vinegar, and herbs, garnish prettily, then serve immediately. Ole!