1 1/2 lb yellow tomatoes, chopped (3 cups)
1 lb peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot
2 tablespoons olive oil*
1 1/2 tablespoons white balsamic vinegar
2 tablespoon chopped fresh basil
1 teaspoon salt
1/2 teaspoon black pepper
Optional: crumbled goat cheese and additional finely chopped
basil
Purée two thirds of tomatoes and half of peaches with ice,
shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1
minute.
In a bowl, toss together remaining tomatoes and peaches with
remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining basil,
and remaining 1/4 teaspoon each of salt and pepper in a bowl. In a soup bowl
add a couple spoonfuls of the chunky mixture, carefully ladle the liquid
around. Top with goat cheese crumbles and finely chopped basil if desired.
*flavored olive oils, like basil or tarragon work great in
this recipe!
Recipe adapted from epicurious.com
