Pre-heat grill to 425 degrees for 10-15 minutes.
Peel skin off 1 large peach, halve, remove pit, rub with canola oil and flash grill both sides.
De-seed 1 large English cucumber and rough chop.
Pulse tomato in blender and set aside until finely chopped.
Chill for up to 12 hours.
Serve with grilled baguette slices seasoned with olive oil and Kosher salt.
BBQ Corn and Maryland Crab Soup
Pre-heat grill to 400 degrees for 10-15 minutes.
Rub 7 ears of corn with canola oil and sprinkle with coarse Kosher salt, place on grill until all sides slightly charred. Let cool and shuck corn.
Cut large white onion into thirds, rub with oil, grill until done, cool, and finely chop.
Option: grill, de-seed, and chop 1 jalapeno.
Bring 5 cups of chicken or vegetable stock to hot. Turn off burner.
Add shucked corn (retain h cup for garnish), 1 garlic clove finely chopped, and onion, Kosher salt and cracked pepper to taste.
Let lit for 2+ hours or overnight
When ready to serve puree, strain, serve and top with crab mix below.
Maryland Crab mixture
Drain well large can lump crabmeat.
Whisk 1 tsp. Dijon mustard, 2 tbsp. olive oil, 1 tsp. Old Bay Seasoning, 2 tsp. lemon juice, cracked black pepper and Kosher salt to taste. Fold into crabmeat.