Recipe from Feasting at Home

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/white 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, torn basil leaves or microgreens, drizzle of olive oil and black pepper.

• Feel free to add croutons or serve with crusty bread, sliced avocado, burrata cheese (or ricotta or vegan ricotta).

 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 - a crescent shape is pretty, or create your own style. Drizzle with olive oil. Scatter with torn basil leaves or microgreens.