Tuesday, June 12, 2012


cherry tomatoes from the garden


2 ripe peaches, diced
1 1/2 to 2 pints cherry tomatoes, cut into 1/4s
1/2 large red onion, minced
1 yellow sweet pepper, diced
cilantro to taste
salt and pepper to taste
1 Tbsp. white vinegar
1 Tbsp. agave nectar
1/4 to 1/2 cup extra virgin olive oil
1 1/2 limes, juiced


In a food processor, puree about 3/4 cup of the whole baby tomatoes. 

Mix together the peaches, the blended tomatoes, the diced tomatoes, red onion and pepper.  Season with the cilantro, salt and pepper.

Add the vinegar, agave nectar, oil and lime juice.  Stir all together and let sit a bit to blend the flavors.

serve as a salsa or as a cold soup / gazpacho

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