I love the combination of peaches and tomatoes, and have included a recipe for these two each season. There’s a nice interplay of the sweetness of the peaches and the acidity of the tomatoes.

You can mush the purée through a sieve to get a smooth consistency and to get rid of the peach and tomato skins. You can also put the peaches and tomatoes in boiling water to loosen the skins and remove them prior to puréeing them. You can also seed the tomatoes, too. I like keeping everything in (except the peach pits, of course). If the peaches are really fuzzy, just wipe the fuzz off with a damp kitchen towel.

2 1/2 c pitted, chopped peaches, divided
4 1/2 c chopped tomatoes, divided
2 T olive oil, divided
2 T white vinegar, divided
salt and pepper, to taste
2 T chopped sweet onion, optional
chopped fresh basil or other herb, for garnish

1. Put 1/2 c each of the chopped peaches and tomatoes in a bowl. Add 1 T each of the oil and the vinegar. Stir to combine and set aside.

2. Put the remaining peaches, tomatoes, olive oil, vinegar, some salt and pepper, and onion, if using in a food processor or blender and purée. Your call on how puréed you want it. Transfer to a container and refrigerate until chilled, or transfer to a serving bowl for serving right away.

3. When serving, ladle gazpacho into bowls and top with a spoonful or two of the reserved, chopped peach/tomato mixture. Sprinkle with chopped basil or other herb.