Tomato and Peach Gazpacho

Ingredients

• 1 1/2 lb tomatoes, chopped (4 cups)

• 1 lb peaches, pitted and chopped (2 cups)

• 1/4 cup crushed ice

• 2 tablespoons chopped shallot (1 medium)

• 2 tablespoons olive oil

• 1 1/2 tablespoons white wine vinegar

• 1 tablespoon chopped fresh tarragon

• Sea salt and freshly ground black pepper to taste

• 1/4 to 1/2 cup water

Directions
1. (Soup) Purée 2/3 of tomatoes and 1/2 of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute.
2. (Peach Salsa) Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. Serve soup in bowls topped with tomato peach salsa.

Makes 4 to 6 servings