by Chef Scotty



FREEDOM 43 TV OKC 6.23.15

Taking a traditional Spanish Gazpacho, and flipping it around to an Oklahoma/regional version. WhenOklahoma Stratford or Porter peaches are ready they’re perfect grilled with a dusting of my “PERSIAN RUB” blend. After grilling blend into a chilled soup with In The Kitchen With Scotty's “Chile Pepper and Lime” Southwest Cooking Sauce, andyou have a perfect summer time dishfor your dinner party, or cocktail party. 



1/2 cup water

6-8 ripe (not mushy) peaches Peeled*, halved, and pitted

2 tablespoons ITK’s”Persian Rub” 

1 medium cucumber, peeled and seeded

2 tablespoons minced cilantro (may substitute Italian parsley)

1 tablespoon fresh chopped mint 

1 tablespoon champagne vinegar

1 8 ounce jar ITK’s “Chile Pepper and Lime” sauce 

ITK's "Cook's Line" Seasoning to taste 


*Peeling peaches: Bring a pot of water up to a boil. While you’re waiting for that to boil, prepare a bowl full with ice, add water, to make an Ice-Bath. Next take your hole peach and on the opposite side of the stem end, cut an X with a paring knife. When the water comes to a boil, turn off the heat, and carefully add your whole X’ed peach. Keep in the water around 45 seconds, remove, and add to the ice bath. This will shock the peach and stop the cooking process. When the peach has cooled, start peeling away the skin at the X with the back of your paring knife. 


  1. Prepare your grill according to manufacturers instructions. Let heat until the grill is nice and hot, and sprayed with a non stick cooking oil.  In the meantime prepare your peeled, halved, and pitted peaches, by sprinkling them with a dusting of the Ancho chile pepper and cinnamon. Place pit side down and grill approximately 4 minutes on one side, and two minutes on the other. We aren't looking for fully cooked soft peaches, but slightly soft peaches with a nice grilled/caramelized surface. Grill all the peaches and let cool down. 
  2. While your peaches are cooling down, peel and seed your cucumber. Cut into chunks, and add to a food processor or blender. Add water, cilantro, and pulse until slightly smooth. I prefers a little “bite” in my gazpacho, instead of a puree.  Pour into a no reactive bowl for chilling. 
  3. In the same blender or food processor, been the grilled peaches, reserving a half to be cut and used for garnish. Add a full jar of ITK’s “Chile Pepper and Lime” sauce and blend until the same consistency as your cucumber mixture. Pour into the same bowl and mix. Add the champagne vinegar, and ITK’s “Cook’s Line Seasoning” for lift and flavor. Chill away in the fridge. 
  4. Ladle out portions into your favorite bowl, leave in a soup terrine for family style serving, or poor in to disposable “shooters” for cocktail parties. Garnish with sliced or chunked grilled peach and mint or cilantro leaf. Around 6-8 servings. Enjoy!