Peach and Cucumber Gazpacho - The Local Palate

Ingredients

• 12–14 large ripe peaches
• 4 cups diced pickling cucumber
• 1 small red onion diced
• 2 small jalapeños seeded and diced
• 1 teaspoon finely chopped garlic
• ¾ cup toasted almonds
• 2 cups water
• 2 tablespoons honey
• 4 tablespoons sherry vinegar
• 2½ teaspoons salt
• ½ teaspoon ground black pepper
• ½ baguette
• 3 tablespoons high-quality olive oil preferably Spanish
• Salt and pepper
• 1½ cups reserved peaches
• ⅓ cup cut green onion
• ¼ cup chopped flat-leaf parsley
• ¼ cup chopped oregano or marjoram
• 2 tablespoons chopped mint
• ¼–⅓ cup good olive oil
• 1–2 teaspoons sherry vinegar
• Salt and pepper to taste