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Peach-Cucumber Gazpacho

Light and refreshing, with a hint of sweetness, this cold summer soup gets balance with spicy jalapeno chile peppers and salty prosciutto


1 Markon First Crop Hot-House Cucumber, peeled & chopped
4 peaches, peeled & chopped
1 Tbsp. Ready-Set-Serve Cilantro, chopped
1 C sparkling water
6 jalapeno chile peppers
3 oz. prosciutto, thinly sliced


Combine cucumber, peaches, cilantro, and sparkling water in a food processor and blend until smooth, but slightly chunky.
Wrap each jalapeno with prosciutto. Cook on flattop or in cast iron skillet until all meat is crisp (turning to brown every area).
Pour equal portions of soup into wine glasses or bowls. Pierce peppers with decorative serving sticks and use as garnishes.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.