YIELD: 4 to 6 servings | PREP TIME: 20 minutes | CHILLING TIME: 2 hours
• 6 ripe peaches (about 2 pounds), peeled and quartered (see Tip)
• 4 large yellow tomatoes (about 2 pounds), peeled, quartered, and seeds squeezed out (see Tip)
• 1 English cucumber (about ¾ pound), peeled
• 1 large shallot, chopped
• 1 jalapeño pepper, seeded and chopped
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• ¼ cup extra-virgin olive oil
• 1 yellow or orange bell pepper, seeded and cut into small dice
• 1 teaspoon cayenne pepper, or to taste (optional)
• 1 avocado, cut into small dice, for garnish
• Coarse sea salt, for garnish
• Lime wedges, for serving
1. In a blender, combine four of the peaches, two of the tomatoes, half of the cucumber, the shallot, and the jalapeño with the vinegar, salt, olive oil, and 1 cup of water. Puree until very smooth.
2. Cut the remaining peaches, tomatoes, and cucumber into small dice and place in a large glass bowl, along with the bell pepper. If desired, set aside a small amount of the diced mixture to garnish each bowl.
3. Combine the pureed mixture with the diced mixture and refrigerate for at least 2 hours.
4. When the gazpacho is chilled, taste and add the cayenne pepper, if needed (it will depend quite a bit on the spiciness of your jalapeño).
5. Garnish each bowl with diced avocado, coarse sea salt, and the reserved diced ingredients, if set aside previously. Serve with lime wedges.
Chef’s Tip: To peel the peaches and tomatoes, cut a shallow X in the bottom of each one and place them in a large bowl. Cover with boiling water and allow to sit for about 5 minutes. Remove with tongs. When they’re cool enough to handle, peel off the skins.
