Peach Gazpacho by Chef Marshall Smith of Glasshalfull

Peach Gazpacho
By Chef Marshall Smith of Glasshalfull

Yields 1 gallon

18 peaches
1 yellow onion, rough chopped
1 red bell pepper, seeded and rough chopped
2 jalapenos, seeded and rough chopped
2 cucumbers, peeled, seeded and rough chopped
3 cloves garlic
1/4 cup basil leaves loosely packed
1 lemon juiced
1/4 cup white balsamic vinegar
1/4 cup champagne vinegar
1 1/2 cups olive oil
Salt to taste
white pepper to taste


Fill a large sauce pot half way with lightly salted water and bring to a boil. Cut a small "X" in the bottom of each peach. Working in batches, blanche the peaches for 1-2 minutes and transfer immediately to an ice bath. Once cooled completely, peel the skins off the peaches and discard and remove the flesh from the pits, discarding the pits. Then combine all the ingredients except the vinegar, oil and seasonings. Again, working in batches, blend the ingredients using a food processor or blender until desired consistency is achieved. Finally, whisk in the vinegar, oil and season to taste. This soup can be made a few days ahead of time as it will keep refrigerated for about 5 days.