I know it sounds odd, but this soup is incredible made with heirloom red & yellow tomatoes and in-season peaches (it's also a great use for "too ripe" peaches) . My version is adapted from Gourmet Magazine- Sept. 2005:
Serves 3
1 1/2 lb tomatoes, chopped (4 cups)- I prefer a mix of red and yellow, for flavor and color
1 lb chilled 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 (divided)
½ T raspberry vinegar (optional) or additional 1/2 T white wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water
Preparation:
Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon white-wine vinegar, ½ T raspberry vinegar (or sub more white-wine vinegar), 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a food processor or blender until very smooth, about 1 minute. Add water if desired to desired consistency.
Small chop the remaining tomatoes and peaches and toss 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.
Note: The use of ice and chilled peaches renders a gazpacho that can be served immediately without additional chill time.
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