A refreshing take on summer gazpacho, made with fresh peaches, Jasmine tea, shrimp, honey, and more.
Ingredients15 fresh peaches, cored 2 sprigs fresh mint, chiffonade 1 tsp jalapeño, small dice 1/2 cup Spanish onion, small dice 1 tsp ginger, small dice 6 shrimp, tail-on, de-veined 1 bag Jasmine tea 2 cups Pinot Grigio 1 quart chicken stock 2 cups Peachtree Schnapps 1/2 cup mascarpone 1 tbsp honey 1/2 tsp nutmeg salt pepper 1 cup extra virgin olive oil
1). Core peaches, hold all cores off to the side. Toss peaches in salt, pepper, and extra virgin olive oil. Grill until charred, then let cool.
2). Sauté the jalapeños, onions, and ginger together until aromatic. Deglaze pan with white wine, peach Schnapps, and chicken stock. Add in the peach cores and tea bag and allow to come to a simmer for about 30 minutes.
3). Strain liquid from pot. In a blender, add the liquid and grilled peaches (reserve six for garnish), and blend until smooth. Chill.
4). Toss shrimp with salt, pepper, nutmeg, oil, and grill. Set aside and allow to cool.
5). Mix mascarpone and honey together. Ladle gazpacho in a cold bowl, garnish with two shrimps, one grilled peach wedge, chiffonade mint, and a quenelle of the honey-mascarpone and serve.