Grilled Peach Gazpacho

August = peaches!!! Nothing beats fresh, ripe peaches in late summer.  I got 4 peaches, a few tomatoes, and basil in my Hungry Harvest box this week.  Instead of eating them straight or making a sweet dish, I decided to make a savory one.  The 100 degree weather has really put me in the mood for a nice, chilled gazpacho.  I wanted to add a little more flavor to the gazpacho without adding too many ingredients, so I grilled the peaches before adding them.  I also had this Mango White Balsamic Vinegar, which added the tart and sweet flavors without being too punchy or overpowering the other ingredients.  I listed the topping as optional since some people prefer smooth gazpacho, while I prefer the texture variation that the finely minced topping provides.

Ingredients

1 cucumber (~1/2 lb), peeled, deseeded, and cut into big chunks

4 tomatoes (~1 lb), cut into big chunks

1 shallot (~1 tbsp), cut into big chunks

3 peaches (~1.5 lbs), peeled and cut into quarters

1/2 cup mango white balsamic (or 1/4 cup fresh mango + 1/4 cup white balsamic)

1 tbsp ground ancho pepper

1/2 tbsp salt

1/2 cup extra virgin olive oil

1/4 cup of basil

Optional topping (for texture)- 1/4 cup each of peach, cucumber, and tomato

Directions

1. Lightly oil a grill pan.  Grill the peaches until you see grill marks.  Flip and grill the other side until you see grill marks.

2.  Blend the cucumber, tomato, shallot, peaches, mango balsamic, ancho pepper, and salt together on high speed until it looks completely smooth and uniform.

3.  Slowly drizzle the olive oil in while the blender is still running.  Continue to blend until it is all incorporated.

4.  Taste and adjust the salt and pepper to your taste.  Depending on how watery your cucumbers and tomatoes are, you may also need to add water to get to a consistency you like.  Blend again until the mix is smooth and uniform.

5.  Chill for at least 1 hour, but preferably overnight to allow the flavors to meld.

6.  Optional topping: Chop the peach, cucumber, and tomato as finely as you can. Mix in a pinch of salt and ground ancho pepper. Store in the fridge until ready to serve.

7. Right before you are ready to serve, cut the basil into thin ribbons.  Pour the peach gazpacho into bowls and top with the basil and the optional finely chopped toppings.