A tasty, and not totally surprising, combination, as these are both fruits. I used an organic ginger ale for this. You can use sparkling water, though you might want to add some liquid sweetener, like agave, or a simple syrup. Instead of ginger ale or water you could use a quarter cup per serving of white or rosé wine.
1-1/2 lbs tomatoes, cored and cut into wedges
2 peaches, peeled, pitted and cut into wedges
1-1/2 t peeled, grated fresh ginger
2 c ginger ale or sparkling water
1. Puree tomatoes, peaches, and ginger in a blender or food processor until smooth. Strain juice into a pitcher. Reserve solids for another use, or compost, or just discard. Pour into large, ice-filled glasses filled. Top each serving with 1/3 c ginger ale, sparkling water, or as noted above, some wine.