Chilled Yellow Tomato and Peach Summer Gazpacho with Basil

Name: Chilled Yellow Tomato and Peach Summer Gazpacho with Basil
Total time: 45 min
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

ioanacooks.com

Savor a chilled blend of yellow tomatoes, ripe peaches, basil, and crisp croutons for a refreshingly bright summer dish.

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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