Peachy Gazpacho

How we make it.

6 vine ripened tomatoes, chopped
1 English cucumber, sliced
1/2 red onion, chopped
1 orange bell pepper, chopped
1/2 cup blanched slivered almonds
2 peaches, pitted and chopped
1/4 cup basil
1/4 cup mint
1/4 cup extra virgin olive oil
Kosher salt and black pepper, to taste

Chop it all up and put it in a food processor. Store in the fridge and serve cold. It's that simple.

Why we make it.

I'm not a big fan of raw vegetables; no one ever accused me of hogging the crudité. I get around this aversion by blending vegetables in any way I can and sweetening them naturally with fruit. Call it smoothie, call it a soup, it's how I get my nutrition squeezed in between all the pretzels. A chilled soup and a silver spoon feel like lunch by the pool and often it is. Or at least it should be. I make this Gazpacho at home pretending I'm there. Made Spanish-style, thickened with almonds and no V8, if you please, this soup is vegetal but floral, not oppressively tomato-y, flecked with fresh herbs and finished with a drizzle of olive oil. Light, refreshing and refined. That's why we make it.