Stone Fruit and Tomato Gazpacho

• 1 pound peaches or nectarines, peeled and cut into small chunks
• 1 large slicing cucumber or 3 small Persian cucumbers, peeled and cut into small chunks (see Notes)
• 1/2 medium red onion, roughly chopped
• 1 small jalapeno pepper, seeded and roughly chopped, or to taste
• 2 pounds juicy tomatoes, cut into chunks, plus 1 medium ripe tomato for serving
• 1 tablespoon extra-virgin olive oil, plus more for serving
• 1 1/2 tablespoons cider vinegar
• 2 tablespoons freshly squeezed lime juice, more to taste
• Kosher salt and freshly ground black pepper
• 6 lime wedges, for serving
• 2 tablespoons chopped basil or parsley, both if you have them

1. Place 1/4 cup each of chopped peaches and cucumbers, 2 tablespoons red onion, and 1 teaspoon of jalapeno in a small bowl.
2. Cover and refrigerate until ready to serve.
3. Place the 2 pounds of tomatoes, remaining peaches, cucumber, red onion, and jalapeno in a blender and puree until the gazpacho is as smooth as you'd like.
4. (If you have a small blender, you may need to do this in batches.)
5. Pour the gazpacho into a large bowl and add the olive oil, cider vinegar, lime juice, and 3/4 teaspoon each of salt and pepper.
6. Chill for at least two hours or overnight.
7. Taste again after chilling and add additional lime juice, salt, and pepper to taste.
8. To serve, finely dice the reserved peaches, cucumbers, red onion, jalapeno, and remaining tomato.
9. Add the basil or parsley (or both), mix to combine, and season with salt and pepper to taste.
10. Ladle the chilled gazpacho into bowls, top with the tomato-peach salsa, and drizzle with olive oil.

peaches, cucumber, red onion, jalapeno pepper, tomatoes, extravirgin olive oil, cider vinegar, freshly squeezed lime juice, kosher salt, lime wedges, basil

Taken from www.cookstr.com/recipes/stone-fruit-and-tomato-gazpacho (may not work)