Peach Summer Soup 

A cold soup is a good starter for dinner in the warmer weather. This recipe uses an interesting combination of peaches and tomatoes. During late spring, look for fresh produce at your local market stands. If you can’t find sweet ripe peaches now, use frozen ones instead.

1 ¼ cups diced peaches, fresh or frozen

2 ½ cups seeded diced tomatoes

1 tablespoon sweet onion

1 ½  tablespoons olive oil

1 tablespoon + 1 teaspoons apple cider vinegar

1 ½ teaspoons chopped fresh tarragon (fresh really adds the flavor to the soup)

1 teaspoon minced jalapeno pepper (optional)

½  teaspoon sea salt

¼  teaspoon black pepper

¼ cup crushed ice (if eating right away) or ¼ cup water

Equipment: Food Processor or Blender

Serves 2

Put 1 cup of the peaches, 2 cups of tomatoes, the shallots or onions, 1 tablespoon of olive oil, 1 tablespoon of vinegar,1 teaspoon tarragon, jalapeno, (and crushed ice) into the processor or blender. Pulse until mixed and chopped to desired consistency. If too thick, add a little of the water. Season with salt and pepper to taste. Refrigerate until ready to eat.

Combine remaining ¼ cup peaches, ½ cup tomatoes, ½ tablespoon olive oil, and 1 teaspoon vinegar. Spoon over each bowl of gazpacho and sprinkle with a little additional chopped tarragon and sea salt.

Variations:

Add some mango with the peaches

Use basil instead of the tarragon

Top with some avocado

Serve with cold cooked shrimp