Peach & Tomato Gazpacho

• 2 cloves Garlic, Peeled
• 1 whole Medium Shallot, Peeled
• 1-1/2 pound Heirloom Tomatoes In Assorted Colors, Chopped Into 2" Pieces
• 1-1/2 pound Peaches, Pitted And Cut Into Quarters
• 1 whole Handful Of Basil Leaves, Plus A Few Extra Leaves For Garnish
• 2 Tablespoons Extra Virgin Olive Oil, Or Orange-infused Olive Oil, Plus More For Drizzling
• 1 Tablespoon Jerez Spanish Sherry Vinegar
• 1 teaspoon Kosher Salt
• Pepper To Taste
• 8 whole Baguette Slices Or Gluten-free Bread
• 10-1/2 ounces, weight Goat Cheese Log

1. Put the garlic cloves in the food processor and blitz until finely chopped. Add the shallot and pulse until finely chopped. Add tomatoes, peaches, basil, olive oil, vinegar, salt and pepper. Pulse until everything is blended and you achieve your preferred chunkiness or smoothness. Taste and adjust amount of olive oil, vinegar, salt and pepper. Put in a stainless steel or glass bowl, cover and refrigerate until well chilled. Best if made one day in advance.
2. When ready to serve, heat the broiler to 400u0b0F. Toast the baguette slices on one side, flip and toast on the other side. Remove from the oven turn on the broiler. Spread toasted baguette slices with goat cheese. Put cheese covered baguettes under the broiler and toast until cheese is brown and bubbly, 1-2 minutes.
3. Serve gazpacho in individual bowls topped with a goat cheese crouton, a drizzle of olive oil and a few ribbons of basil chiffonade.

garlic, shallot, tomatoes, peaches, handful of basil, olive oil, sherry vinegar, kosher salt, pepper, bread

Taken from tastykitchen.com/recipes/soups/peach-tomato-gazpacho/ (may not work)