Tracy Dempsey Roasted Peach Gazpacho

Color me Summer!!! Chef Tracy Dempsey takes her expert hand to a soup for us and we couldn’t be more pleased. Summer in a spoon…and a bowl!

Roasted Peach Gazpacho with AZ Bitters Lab Orange Sunshine Bitters

6 ripe peaches, peeled, pit removed and cut in large pieces
2 tablespoons honey
1 tablespoon olive oil
½ large English cucumber, peeled, seeded and cut in large dice
3 tablespoons white wine vinegar
Water as needed to thin
2 tablespoons Sherry
Sea salt and freshly ground black pepper to taste
2 sprigs fresh Italian flat-leaf parsley, finely chopped
4 fresh basil leaves, julienned
¼ cup English cucumber, fine dice
AZ Bitters Lab Orange Sunshine Bitters, to taste

1. Preheat oven to 350F. Place peaches on a sheet pan and toss with honey and olive oil. Roast in oven until just tender. Remove and cool.
2. Place the peaches and the cucumber in the bowl of a food processor fitted with the blade attachment and process until relatively smooth. Add vinegar. Add some water to thin. Finish with the Sherry and season to taste with salt and pepper. Refrigerate for at least 2 hours. Taste for seasoning and adjust as needed.
3. To serve, place gazpacho in serving glasses or bowls. Garnish with the herbs and diced cucumber. Finish with 3-5 splashes of the bitters. Serve.