Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis Dvorak weekdays at 11:00 and 2:00 on NBC 12.

Grilled Peach Gazpacho

Servings: 4

Total Time: 1 hour, 30 minutes

Active Time: 30 minutes


1 seedless cucumber, coarsely chopped

2 medium fresh peaches, pitted

1 red bell pepper

1 jalapeño pepper

4 cloves garlic

4 (12-inch) wooden skewers

8 cherry tomatoes

Cooking spray

1 cup water

1/4 cup fresh cilantro, coarsely chopped

1 teaspoon chipotle roasted garlic seasoning

1/4 cup presliced green onions


Preheat grill on high. Chop cucumber. Pit peaches, then cut into quarters. Remove seeds and stems from both peppers, then cut into chunks.

Thread 1 clove of garlic onto each skewer, then peaches, peppers, and tomatoes, alternating items. Coat skewers with spray and place on grill; cook 2–3 minutes on each side or until charred. Transfer to cutting board; let stand 5 minutes. Remove vegetables from skewers.

Place water and cucumber in blender; add 1 cup grilled vegetables and process until smooth. Chop remaining vegetables coarsely; chop cilantro and combine with vegetables. Combine in large bowl all ingredients (except green onions); chill 1 hour. Serve soup topped with green onions.

Golden Tomato and Peach Soup

Servings: 4

Total Time: 30 minutes


3 medium yellow tomatoes

3 medium peaches, coarsely chopped

1 orange, coarsely chopped

1/4 cup arugula, coarsely chopped

Cooking spray

8 oz trinity mix (fresh diced onions, bell peppers, celery)

2 teaspoons minced roasted garlic

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 teaspoon chipotle roasted garlic seasoning

1 cup water

4 teaspoons reduced-fat crumbled feta cheese


Cut tomatoes into large chunks. Pit peaches and chop. Peel and chop orange, discarding rind and seeds. Chop arugula.

Preheat medium, nonstick saucepan on medium-high 2–3 minutes. Remove pan from heat; coat with spray. Add trinity mix; cook and stir 2–3 minutes or until tender. Stir in oranges, garlic, cumin, oregano, seasoning, and water; cook 2–3 more minutes or until orange chunks soften. Remove from heat.

Place tomatoes, peaches, and hot orange-vegetable mixture in blender; process on LOW until smooth. Pour soup back into pan on medium heat; simmer 8–10 minutes or until soup deepens in color. Stir in arugula and top with cheese; serve.

Cherry-Melon Hibiscus Refresher

Servings: 8

Total Time: 2 hours

Active Time: 15 minutes


8 oz fresh cherries, pitted

3 limes, for zest/juice

4 cups seedless watermelon chunks (about 1 lb)

3 tablespoons agave nectar

8 cups water

4 raspberry hibiscus tea bags


Remove pits from cherries. Zest/grate lime peel (no white; 3 teaspoons); squeeze limes for juice (3 tablespoons).

Place in large bowl: cherries, zest, juice, watermelon, and agave; mash with potato masher. Bring water to boil, then carefully pour over fruit; add tea bags and let stand 30 minutes. Cover and chill 1 hour.

Strain fruit mixture, reserving liquid (press fruit against strainer with back of spoon); discard pulp. Pour drink over ice; serve.