Peach And Tomato Gazpacho
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.
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
Puree 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. 3Serve soup
in bowls topped with tomato peach salsa.
Makes 4 first-course servings.
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