If there is anything I love more than cooking, it’s not cooking. During the summer at least. It is just too hot to turn on the oven. So on a hot summer day when we’re in the mood for something cool and refreshing, this peach and tomato gazpacho hits the spot.
It’s simple to make — just roughly chop the veggies and toss them in the food processor. Then let the soup chill for about an hour to allow flavors to combine. Just before serving, garnish with a drizzle of olive oil, diced cucumber, peaches, avocados and jalapeños, and enjoy!