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1/2 cup cucumber, coarsely chopped
1/2 cup yellow bell pepper, coarsely chopped
1/4 jalapeno pepper, seeded and chopped (optional)
1/3 cup fresh cilantro leaves, coarsely chopped
2 cups frozen peaches
1 garlic clove
1/2 teaspoon kosher salt
1 tablespoon apple cider vinegar
1/4 cup crumbled goat cheese
1/2 cup lite coconut milk
1 scoop vanilla whey protein
1/2 cup cold water (or until desired consistency)
Combine all ingredients in blender (or food processor); blend until smooth. Serve.
Note: Keep remaining gazpacho in refrigerator or freezer until ready to serve.
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