 | White Peach-Melon Gazpacho2.5 quarts Jonathan Pye / Chef, Nelson-Atkins Museum of Art, Kansas City, MO; Photo by Jonathan Pye |
| • | 2 cups The Perfect Purée White Peach Puree, thawed |
| • | 1 cantaloupe melon, peeled, seeded and diced |
| • | 1 shallot, peeled and diced |
| • | 3 tbsp. white balsamic vinegar |
| • | 1/4 cup cilantro leaves |
| • | 6 basil leaves |
| • | 2 cloves garlic |
| • | Juice of 1 lime |
| • | Kosher salt (to season) |
| Method: | |
| 1. | Place all ingredients in a blender and blend until smooth. |
| 2. | Serve in glasses for an appetizer or shot glasses for an amuse-bouche. Garnish with basil oil and basil leaves or micro basil. |