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White Peach-Melon Gazpacho

2.5 quarts

Chef Jonathan Pye, Nelson-Atkins Museum of Art

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.