Peach Gazpacho in a Zucchini Bowl

3 Large Tomatoes, chopped

3 Peaches, pitted and Chopped
3 Ice Cubes
1/4 C chopped shallots
2 Tbsp olive oil
3 Tbsp tarragon vinegar
2 Tsp tarragon
salt and pepper to taste
1 Red Bell Pepper
1 Serrano Chile
1/2 Yellow Onion (Chopped)
1/4 walnuts chopped
Fresh Chives (for garnish)
1 4" diameter spherical zucchini

For the gazpacho: Puree two tomatoes, two peaches, ice cubes, shallots, olive oil, 2 Tbsp tarragon vinegar, 1 tsp tarragon, salt and pepper in a food processor until liquified. If it is too thick, add 1/4 C of water. Strain the puree to remove any solids. Refrigerate until ready to serve.


For the salsa: Roast the red pepper and serrano chile until the skin separates from the flesh.  Remove the skins.  Chop the bell pepper.  Dice the serrano chile. Mix the serrano chile, bell pepper, one tomato, one peach, 1 Tbsp tarragon vinegar and yellow onion.


Toast the walnuts in one tsp olive oil and 1 tsp tarragon.


Hollow out the zucchini leaving at least 1/4" of flesh.  Fill the Zucchini with the puree, top with the salsa, toasted walnuts, and chives.


Based on the recipe from: http://www.epicurious.com/recipes/food/views/Peach-and-Tomato-Gazpacho-232601#ixzz1V9t5br003