Peach Balsamic Gazpacho

I began making this a few summers ago, and each time peach season rolls around I immediately begin making it again. It has evolved a bit over the years making it a bit more complex in the flavor profile. It is delicious no matter how you make it. I have even done nothing but a couple of peaches, a tomato and a splash of balsamic (my Quick Summer Peach Gazpacho) . You can’t go wrong!

Ingredients:

3 large ripe peaches, pitted

1 large (or 2 small) yellow heirloom tomato

1 small yellow bell pepper, seeds removed

1/2 cucumber, peeled and seeded

1/4 cup fresh squeezed lime juice

1 Tbsp. aged balsamic vinegar

Salt/Pepper to taste

Directions:

• Puree the peaches, tomato, bell pepper, cucumber, lime juice and vinegar in a high speed blender or food processor.

• Season with salt and pepper to taste.

• Chill in the refrigerator for at least 2 hours.

• If you like chunky gazpacho, finely chop additional peaches, cucumbers and tomatoes and add about 1 tablespoon of each to each bowl when serving. Can also garnish with a little fresh basil, cut into a chiffonade and drizzle with a fruity olive oil!