12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed

Soups, Salads & Dressings

Peach-Basil Gazpacho


3/4 cup
2 lbs ripe peaches (about 6)
1/2 med
English Cucumber
2 med
jalapeno peppers
1/2 med
Red Onion
1/4 cup Fresh Basil
1/4 cup Lemon Juice, freshly squeezed
2 TBSP INFUSED Basil Olive Oil

1/4 cup

1/4 cup

1 med

To Taste

INFUSED Peach White Balsamic Vinegar

INFUSED Sherry Reserva Vinegar

Avocado (for Garnish)

Kosher Salt


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.



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