Spicy Peach Gazpacho with Chipotle Olive Oil

Ingredients:

• 6 ripe tomatoes, cored and chopped
• 2 ripe peaches, peeled and chopped
• 1 cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 1/4 cup Peach Balsamic Vinegar
• 1/4 cup Chipotle Olive Oil (plus extra for drizzling)
• 2 cups tomato juice
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• Fresh basil leaves for garnish
• Crusty bread, for serving

Instructions:

• In a large bowl, combine the tomatoes, peaches, cucumber, bell pepper, onion, and garlic.
• Working in batches, transfer the mixture to a blender or food processor. Add the peach balsamic vinegar, chipotle olive oil, tomato juice, and lemon juice. Blend until smooth. If you prefer a chunkier texture, pulse the mixture instead of blending it completely.
• Pour the blended gazpacho into a large bowl. Season with salt and pepper to taste. Stir well to combine.
• Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the gazpacho is well chilled. This allows the flavors to meld together.
• Before serving, stir the gazpacho well. Ladle into bowls, drizzle with a little extra chipotle olive oil, and garnish with fresh basil leaves.
• Serve with crusty bread on the side for dipping.