Peach & Tomato Gazpacho

This makes a wonderful first course for a summer cookout.
Makes 4 first-course servings

Ingredients

• 4 cups tomatoes, chopped
• 2 cups peaches, chopped
• 3 tablespoons red onion, chopped
• 1 tablespoon chopped fresh basil
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• salt and pepper (to taste)
• 1/4 to 1/2 cup water
• 1/4 cup crushed ice (optional)

Directions

1. In a medium bowl toss together: 1 cup chopped tomatoes, 1 cup chopped peaches, 1 tablespoon chopped red onion, 1 tablespoon red wine vinegar, 2 teaspoons chopped fresh basil, salt and pepper. Set aside.
2. In a large blender add: 3 cups chopped tomatoes, 1 cup chopped peaches, 2 tablespoons chopped red onion, 1 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar, the remaining chopped basil, salt and pepper. If serving immediately add 1/a cup ice, otherwise omit the ice. Blend until smooth.
3. Place a mesh sieve over a large bowl and force the blended mixture through the sieve. Stir in water to desired consistency.
4. Chill the soup until ready to serve.
5. Serve the gazpacho in bowls topped with a spoonful of the reserved peach and tomato salsa.

Alternatives

• Add some kick to this dish by adding a fresh chopped hot pepper.