Golden Summer Peach Gazpacho

Since peaches and tomatoes are in season together, I like to blend them into a cool, delicious soup. Leftovers keep well in the fridge—but they rarely last long enough to get there.

—Julie Hession, Las Vegas, NV

Prep: 20 min. + chilling • Makes: 8 servings

• 3 cups sliced peeled fresh or frozen peaches, thawed
• 3 medium yellow tomatoes, chopped
• 1 medium sweet yellow pepper, chopped
• 1 medium cucumber, peeled and chopped
• ½ cup chopped sweet onion
• 1 garlic clove, minced
• ⅓ cup lime juice
• 2 Tbsp. rice vinegar
• 1 Tbsp. marinade for chicken
• 1 tsp. salt
• ¼ tsp. hot pepper sauce
• 1 to 3 tsp. sugar, optional
• Chopped peaches, cucumber and tomatoes

1. 1. Place the first 6 ingredients in a food processor; process until blended. Add the lime juice, vinegar, marinade for chicken, salt and hot pepper sauce; process until smooth. If desired, stir in sugar.
2. 2. Refrigerate, covered, for at least 4 hours. Top individual servings with additional chopped peaches, cucumber and tomatoes.

⅔ cup: 56 cal., 0 fat (0 sat. fat), 0 chol., 342mg sod., 13g carb. (8g sugars, 2g fiber), 2g pro. Diabetic exchanges: 1 vegetable, ½ fruit.