Tomato and Peach Gazpacho

• P2 peaches · large
• T3 tomatoes · large
• EC1/3 English cucumber
• RO1/4 cup red onion
• BL10 basil leaves
• OO1 tablespoon olive oil
• S1/2 - 1 teaspoon salt
• RW1-2 teaspoons red wine vinegar · or sherry, champagne, or apple cider vinegar
• CPCracked pepper

Préparation

1. 1

   Quarter the peaches and tomatoes, setting aside one wedge of each for the final garnish.

2. 2

   Combine the remaining peaches, tomatoes, onion, cucumber, basil, olive oil, salt, pepper, and vinegar in a blender, reserving portions of the vegetables for garnishing.

3. 3

   Blend the mixture until relatively smooth and adjust the salt and vinegar levels to balance the acidity and sweetness.

4. 4

   Chill the soup in the refrigerator for at least 2 hours.

5. 5

   Finely dice the reserved peach, tomato, cucumber, and onion for the garnish while the soup cools.

6. 6

   Serve the chilled gazpacho in bowls, topped with the diced garnishes, torn basil leaves, and optional additions like olive oil, avocado, or burrata.