Peach and Tomato Gazpacho

• 1 12 lbs tomatoes, chopped (4 cups)
• 1 lb peach, pitted and chopped (2 cups)
• 14 cup crushed ice
• 2 tablespoons chopped shallots (1 medium)
• 2 tablespoons olive oil
• 1 12 tablespoons white wine vinegar
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon salt
• 12 teaspoon black pepper
• 14-12 cup water

1. Puree 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.
2. Strain through a medium-mesh sieve into a large glass measuring cup and discarid solids.
3. If desired, add water to desired consistency.
4. Add remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl.
5. Serve topped with tomato peach salsa.

tomatoes, peach, crushed ice, shallots, olive oil, white wine vinegar, tarragon, salt, black pepper, water

Taken from www.food.com/recipe/peach-and-tomato-gazpacho-166526 (may not work)