Tomato-Nectarine Gazpacho With Scallion Cream Cheese Toasts

• 2 medium ripe tomatoes, sliced into quarters and cores cut out
• 1/2 English cucumber, or 2-3 small Persian or other edible-skinned cucumbers, roughly chopped
• 1/2 yellow bell pepper, seeded and roughly chopped
• 1/2 small red onion roughly chopped
• 1 small clove garlic, peeled and smashed
• 2 ripe nectarines (pitted), one roughly chopped, one cut into small cubes
• 1 1/2 tablespoons best-quality olive oil
• 1 teaspoon lemon zest
• 2 tablespoons Spanish sherry vinegar
• 2 tablespoons fresh chopped mint
• 1 cup tomato juice or V8
• 6 to 8 1-inch-thick slices baguette
• 1/2 cup whipped cream cheese
• light and dark parts of one scallion, sliced (plus extra to garnish, if desired)
• a pinch of Kosher salt and freshly ground black pepper

1. Blend tomatoes, cucumber, bell pepper, onion, garlic, roughly chopped nectarine and olive oil until desired consistency.
2. If you're going for a chunkier consistency, pulse instead of blending.
3. Stir in lemon zest, sherry vinegar, chopped mint, tomato juice and cubed nectarine.
4. Season with salt and pepper to taste, then cover and refrigerate for at least 20 minutes and up to 6 hours.

tomatoes, cucumber, yellow bell pepper, red onion, clove garlic, nectarines, olive oil, lemon zest, spanish sherry vinegar, mint, tomato juice, baguette, whipped cream cheese, light, salt

Taken from www.foodrepublic.com/recipes/tomato-nectarine-gazpacho-with-scallion-cream-cheese-toasts/ (may not work)