Peach Gazpacho with Granola
Gazpacho doesn't always need to be made with tomatoes. Our granola adds a delightful savory & honeyed crunch to the freshness of our summer peaches. Bright, acidic, a little sweet and savory with a hint of spice.
In a bowl, toss all the ingredients for the gazpacho in a bowl. Cover with plastic wrap and let marinate at room temperature for an hour.
Puree the ingredients in a blender on high speed until very smooth. Taste and season with more salt or vinegar if necessary. Chill in the refrigerator until cold.
Serve in chilled bowls, garnishing with extra-virgin olive oil, basil leaves, freshly ground black pepper, and one of our granolas.