Active Time

　　20 min

　　Total Time

　　20 min

　　We use ice in this recipe because it gives the gazpacho just the right chill without the soup having to be refrigerated for any length of time. If you don't have precrushed ice, crush about 1/4 cup ice in a blender.

　　

Ingredients

Makes 4 first-course servings

　　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

　　1 teaspoon salt

　　1/2 teaspoon black pepper

　　1/4 to 1/2 cup water

　　

Step 1

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.

　　

Step 2

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. 3Serve soup in bowls topped with tomato peach salsa.