Chilled Yellow Tomato and Peach Summer Gazpacho with Basil - ioanacooks

Ingredients

• Add a generous shake of fresh black pepper
• A sprinkle of sea salt to your liking
• Slice up some thick white or sourdough bread (about 3 or 4), chop it into small cubes
• Pour in 15 ml of good olive oil
• Toss in some chervil leaves if you've got them (garnish, totally optional)
• Crack a little black pepper on top to taste
• Splash of extra-virgin olive oil over the top before you serve
• Peel 2 ripe peaches and chop them up nice and small
• Dice up a red or yellow bell pepper (remove the seeds first)
• Finely chop a purple onion or a shallot, if you want to add it
• Chop 455 g of heirloom tomatoes into small pieces
• Peel a seedless cucumber and chop it up fine
• Add sea salt, just the way you like it
• Chop up 1–2 garlic cloves—make sure it’s not too chunky
• Grab about 6 basil leaves for mixing, save a handful of tiny basil leaves (lemon, opal, or regular) for the final touch
• Coarsely chop 4 big orange or yellow tomatoes, make sure they’re firm and ripe