A good trip to the Pepper Place farmers market http://www.pepperplacemarket.com on Saturday yielded almost everything for this tasty dish. Make sure your peaches are good and fresh if you can smell them when you pick them up they should be good.
4 pounds Burnette Farms Chilton County Peaches, washed, (skin left on)—pitted
3 torpedo red onions, Habersham coarsely chopped
4 cloves of garlic from Habersham farms, chopped
1/2 cup, loosely packed fresh mint, from Jones valley
2 cups torn day old white bread (crusty, artisan bread is ideal)
2 heirloom green peppers from Hamm Farms
3/4 cup champagne wine vinegar
1 teaspoon of Sea Salt
1 cup extra virgin olive oil
Chives, fresh tarragon and croutons for garnish
In a glass or metal container, combine all ingredients except croutons, chives. Cover and refrigerate for a couple hours or overnight. Use an in the pot blender to blend smooth and then pour thru a sieve or a foodmill to get rid of the big pieces. If a little thick you can add a cup of cold water to thin it. Serve cold, garnish with good extra virgin olive oil, croutons, chives and fresh tarragon.