Peach Gazpacho

We have been getting a half peck of peaches each week for the past few weeks. We have been mostly eating them plain or with granola and yogurt. Time to spice things up a little.

We had this with dinner last night with side salads, french bread, and tofu baked in spicy BBQ sauce. It was good, although Erica got a little food processor happy and wished it were a tad bit chunkier. The peaches were so juicy, the water was omitted.

1/2 to 3/4 cup water

6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks

1/2 medium cucumber, peeled, seeded, and cut into chunks

1 small garlic clove, minced

1 tbs champagne vinegar, plus more to taste

2 tbs extra-virgin olive oil, plus more for drizzling

Coarse salt and freshly ground pepper

2 tbs coarsely chopped fresh flat-leaf parsley or cilantro

Garnish: finely chopped red bell pepper and Haas avocado

Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours. Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt.