Del Frisco's Chef Thomas Dritsas' Latest Summery Creation
“At the peak of the season, when peaches are bursting with flavor, they take center stage in this gazpacho. The sweetness of the peach balances the citrus notes as well as the heat from the jalapeño. The result is a refreshing treat for any summer day.”—Thomas Dritsas
CHILLED PEACH GAZPACHO
1 ½ lb. vine-ripened peaches, medium diced
½ lb. cucumbers, peeled, seeded and roughly chopped
½ red bell pepper, cored, seeded and roughly chopped
2 scallions (white and green), roughly chopped
¼ jalapeño, stemmed and chopped with seeds
¼ cup fl at-leaf parsley, roughly chopped (of a small bunch)
2 Tbsp. mint leaves, roughly chopped
2 tsp. sugar
Black pepper, freshly ground, to taste
Sea salt, freshly ground, to taste
2 Tbsp. extra-virgin olive oil, plus more for garnish
1 Tbsp. sherry vinegar
1 ½ cups chilled peach puree
Jumbo lump crab, shrimp or lobster meat (optional)
1. Mix the peaches, cucumber, bell pepper, scallions, jalapeño, parsley, mint and sugar in a large bowl. Season with salt and pepper to taste.
2. Stir in olive oil and sherry vinegar and toss well. Pour half of the mixture into a blender or Cuisinart and pulse. Add half of the peach puree. Pour into a large bowl.
3. Blend the remaining halves of the peach mixture and peach puree and add to the bowl. Chill in the refrigerator at least two hours so that the fl avors have time to come together.
4. Divide the gazpacho among chilled soup bowls and serve, or top with jumbo lump crab, shrimp or lobster meat in chilled martini glasses. Yields four 6 oz. servings.
photograph by jason varney