Chilled Peach Gazpacho

Serves 4 · 25 min prep · 5 min cook

Ingredients

• 1.5 lb ripe peaches
• 1 lb ripe tomatoes
• 1 medium yellow or orange bell pepper
• 1 small cucumber
• 1 small shallot
• 1/2 cup fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 2 tbsp sherry vinegar or white wine vinegar
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1 tsp honey
• 1/2 cup cold water
• 1/4 cup toasted almonds
• 1/4 cup extra basil for garnish

Instructions

1. 1Bring a small pot of water to a boil. Score a shallow X on the base of each peach and tomato, then blanch them 30 to 45 seconds. Transfer to an ice bath so the skins slip off easily.
2. 2Peel the peaches and tomatoes, remove pits and cores, and roughly chop the flesh into chunks that will blend smoothly. Seed and chop the bell pepper and cucumber into similar pieces.
3. 3Roughly chop the shallot. Combine peaches, tomatoes, pepper, cucumber, shallot, and most of the basil in a blender. Add the olive oil, vinegar, salt, black pepper, honey, and cold water.
4. 4Blend on high until completely smooth and silky, 45 to 60 seconds, pausing to scrape the sides once. The color should be a soft peachy-orange and the texture pourable like a light cream soup.
5. 5Taste and adjust salt, vinegar, or honey so the soup tastes bright and balanced rather than flat. If it seems too thick, blend in another splash of cold water until it reaches a chilled-soup consistency.
6. 6Pour the gazpacho into a pitcher or bowl, cover, and refrigerate at least 1 hour so it is thoroughly cold and the flavors settle. Chill serving bowls at the same time if possible.
7. 7Just before lunch, give the soup a quick stir. Ladle into the cold bowls.
8. 8Top each serving with a few toasted almonds, a drizzle of olive oil, and torn fresh basil. Serve immediately as a refreshing, produce-forward midday bowl.