Ingredients
1
1/2 lb tomatoes, chopped (4 cups)
1
lb peaches, pitted and chopped (2 cups)
2
tbsp chopped shallot (1 medium)
1
1/2 tbsp white-wine vinegar
1
tbsp chopped fresh tarragon
Directions
1.
Purée 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. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
2.
Toss together 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. 3Serve soup in bowls topped with tomato peach salsa.
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