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Recipe: Peach Gazpacho

From Executive Chef Jason Graham of Cal-a-Vie Health Spa in Vista, California

Makes 10 servings, 90 calories, 6 grams of fat


5 peaches

1 1/2 heirloom tomatoes

3/4 hot house cucumber

1/2 small shallot

1 tablespoon chopped basil

1 tablespoon tarragon

1 tablespoon Italian parsley

1 teaspoon hot sauce

1 1/2 teaspoon Worcestershire sauce

1 tablespoon agave

1/4 cup olive oil

1/8 cup champagne vinegar

1/8 teaspoon xanthan gum

2 teaspoons salt

1 teaspoon black pepper

1 cup ice


1. Combine all ingredients in blender, and blend at high speed for one minute.

2. Strain through a china cap by pushing with a ladle.

3. Strain through a chinos by tapping.

4. Refrigerate for at least four hours.

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