Peach and Tomato Gazpacho

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tarragon

  Spices, dried

  1 tbsp, leaves or 2g

• Ice cubes

  Frozen water

  ¼ cup or 59g

• Peaches

  Raw

  2 cup slices or 308g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Tomatoes

  Red, ripe, raw, year round average

  4 cup, chopped or sliced or 720g

• Rice wine vinegar

  1 ½ tbsp or 22g

• Water

  Plain, clean water

  ¼ cup or 59g

• Pepper

  Spices, black

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

Directions

1. Finely chop tarragon. Crush ice cubes. Pit and chop peaches.
2. Pure 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.
3. 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.