Peach and Tomato Gazpacho
Peach and tomato gazpacho is a cold, blender-made soup that takes about 20 minutes and needs almost no knife work. Ripe peaches sit alongside the tomatoes in place of the usual bell pepper and cucumber, adding a gentle sweetness that tarragon and white-wine vinegar keep in check. Holding back a portion of the fruit and pulsing it in at the end gives the smooth soup a few real chunks.
Instructions
Cut the tomatoes into sections. Put two thirds of them in a blender and keep the remaining third in a small bowl. Blend on high speed until the tomatoes are a smooth purée.
Cut the pitted peaches into sections. Add half to the blender and put the other half in the small bowl with the tomatoes. Blend on high speed until the peaches are fully puréed into the tomato.
Cut the shallot into pieces, add it to the blender, and purée again. Pull the tarragon leaves from any large stems, discard the stems, chop the leaves, and add them to the blender.
Add the olive oil, white-wine vinegar, salt and pepper, and mix well. Add the crushed ice and blend on the highest power for 30 seconds, until the soup is cold and uniform.
Tip the reserved tomato and peach from the bowl into the blender. Pulse very briefly on the lowest setting, just enough to leave small chunks for texture. Serve right away.
Make it personal.
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