Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Yellow Tomato and Peach Gazpacho Close Credit: Frédéric Lagrange Prep Time: 30 mins Total Time: 1 hr 30 mins Servings: 4 The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl. Directions In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator. Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste. Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve. Cook's Notes This recipe is adapted from Sarah Copeland's book Feast: Generous Vegetarian Meals for Any Eater and Every Appetite ($24.99, amazon.com).