“I began to realize how important it was to be an enthusiast in life. If you are interested in something, no matter what it is, go at it full speed. Embrace it with both arms, hug it, love it and above all become passionate about it. Lukewarm is no good.” ~Roald Dahl
Before the rains came and split all the vine tomatoes, I happened upon golden heirloom tomatoes and juicy sweet peaches covered in velvet. Having fallen in love with the tomato-watermelon gazpacho I made a few weeks back this recipe is a slight variation from the original and just as good. Serve with toasted baguettes topped with prosciutto, goat cheese, and fresh basil.
Heirloom Tomato and Peach Gazpacho // Serves 4
5 cups chopped peaches
8 cups chopped golden heirloom tomatoes – use only yellow tomatoes for color
2 tablespoons red wine vinegar
1/4 cup walla walla sweet onion, chopped
2 garlic cloves, chopped
1 teaspoon salt
1/5 teaspoon fresh cracked pepper
sweet pea shoots to garnish
Combine all ingredients in a blender and whirl until smooth. Chill in the refrigerator up to 2 hours. Serve and enjoy.