As I sifted through the various articles, I noticed that there was a recipe provided by Jason Franey, the executive chef of Canlis restaurant.  Peach Gazpacho with Dungeness Crab Salad sounded like the perfect recipe to try on a warm summer evening.   What really impressed me about the gazpacho was the unique combination of ingredients, including fennel and white balsamic vinegar. After the ingredients are blended, they are passed through a strainer.  This was my favorite part of the process.  Pouring out is a silky, unified soup that visually masks all of the complex flavors (until you taste it, of course).  The  crab salad adds great texture to balance the smooth consistency of the gazpacho.

I followed the recipe below fairly closely.  If you can’t find lavender honey, regular honey will do.  However, the white balsamic vinegar is a must have.  It has a lighter and fresher taste than it’s darker version.

2 lbs fresh peaches, pitted and peeled
4 Tbsp. yellow pepper, seeded and chopped
4 Tbsp. fennel, chopped
4 Tbsp. cucumber, skinned and seeded
2 Tbsp. celery, chopped
1 tsp. salt
1 tsp. sugar
4 Tbsp. white balsamic vinegar, high quality
1 Tbsp. lavender honey
4 dashes Tabasco

 
1. Mix all ingredients together in a bowl.  Cover and marinate overnight in the refrigerator.

2. Remove the next day and blend in a blender until smooth.  Strain through a fine mesh sieve.  Season with salt, Tabasco, and lime juice to taste.  Refrigerate until ready to serve.

Dungeness Crab Salad 

8 Tbsp. fresh Dungeness crab meat
1 tsp. tarragon, chopped
1 tsp. chive, chopped
1 tsp. dill, chopped
2 Tbsp. mayonnaise
4 ½ tsp. sour cream
2 dashes Tabasco

1. Mix all ingredients together in a bowl. Season with salt to taste.

2. Mold mixture in 2” diameter rings. Place molded crab into a center of a large soup bowl.

3. Pour peach gazpacho into a pitcher. To serve, slowly pour gazpacho into the soup bowl around the crab salad. Garnish with tarragon leaves, extra virgin olive oil, and a crouton.