Tomato Peach Gazpacho

Ingredients

• 2 large peaches (3–4 inches wide) save 1/4 cup for garnish
• ​3 large tomatoes (same size as peaches) save 1/4 cup for garnish
• 1/3 of an English cucumber, about 1 1/2 cups –  save 1/4 cup for garnish
• 1/4 cup red onion, sliced, plus 1/4 cup for garnish 
• 10 basil leaves, plus more for garnish
• 1 tablespoon olive oil
• 1/2 –1 teaspoon salt
• 1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
• cracked pepper to taste

Garnish:

• Finely diced peaches, tomato, cucumber and red onion, torn basil leaves, and pick one of the following: drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta).
• Feel free to add croutons or serve with crusty bread.

​Directions

1. Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
2. Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber, (setting aside garnish portions) basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
3. Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato!  It should be tomato forward with hints of peach.
4. Chill at least 2 hours.
5. While chilling, chop up the garnish ingredients as finely as possible. Chill as well.
6. To serve, ladle the cold gazpacho into a bowl, sprinkle with garnishes. Drizzle with olive oil and add a dollop of burrata or ricotta. Scatter with torn basil leaves. Feel free to add croutons or serve with crusty bread.

NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge.