Quick Summer Peach Gazpacho

Last summer I wanted to find a cold soup that celebrated the summer fruit in addition to the standard tomato gazpacho. I started to see what ideas others had and found cherry, nectarine, watermelon and cantaloupe. All sounded good, but, I had some peaches sitting on my counter that were ripe and needed some attention. I decided to try it out with some of my home grown yellow tomatoes. Oh my! I’m so glad that I did! I ended up eating this all summer until I was totally sick of it. Thankfully, it was an entire year before peach season returned. I made it last week and still love it! It is so easy to make that I make it for lunch at least once a week during peach season!

Ingredients:

3 yellow/orange heirloom tomatoes, quartered

3 yellow peaches, pits removed, skin can remain, quartered

1/4 cup fresh basil leaves, loosely packed

1/2 jalapeno pepper (more or less to taste)

1 Tbsp. balsamic vinegar

Directions:

Place all ingredients into a blender. Blend until everything is well combined. I do not puree this. Feel free to leave it chunky, puree it or in between, like me. Enjoy!