- 1/2 cup sugar
- 3 large ripe peaches (about 1 3/4 pounds), halved
- 2 teaspoons fresh lime juice
- 1/2 teaspoon salt
- Salted Candied Almonds
- Mint leaves (optional)
How to Make It
Combine sugar and 1 cup water in a small saucepan over high heat; bring to a boil, stirring until sugar dissolves. Place pan into a large, ice-filled bowl, and let stand 20 minutes or until syrup is chilled, stirring occasionally.
Coarsely chop 5 peach halves; set aside remaining peach half. Combine chopped peaches, chilled syrup, lime juice, and salt in a blender, and process until smooth.
Thinly slice reserved peach half. Divide gazpacho evenly among 4 bowls; top with peach slices, Salted Candied Almonds, and mint, if desired. Serve immediately.