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Ingredients

How to make it

  • Purée two thirds of tomatoes and half 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. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
  • 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.

People Who Like This Dish 4
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    " It was excellent "
    sunny ate it and said...
    I love unusual combinatins in Gazpacho - you might enjoy the avacado papaya gazpacho I have posted. = )
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