Peach-Basil Gazpacho

Ingredients:

Directions:

Blanch peaches to remove skins.   Remove pits and roughly chop before placing in blender.   Reserve one peach for garnish.   Place remaining peaches in blender with water, basil, lemon juice, oil, and vinegars.  Process until smooth.   Remove and set aside.

Roughly chop jalapenos, onion, and cucumber.   Place in blender or food processor and pulse until slightly chunky.  Add to peaches soup.  Season to taste with Kosher salt.   Chill for at least 1 hour before serving.   Serve in individual bowls and garnish with avocado and diced peaches.