4 Servings 20 min Cook
2 Tbsp Olive Oil
1 Tbsp, leaves Tarragon
1/4 Cup Ice Cubes
2 Cup slices Peaches
2 Tbsp chopped Shallots
4 Cup, chopped or sliced Tomatoes
1 1/2 Tbsp Rice Wine Vinegar
1/4 Cup Water
1/2 Tsp Pepper
1 Tsp Salt
Finely chop tarragon.
Crush ice cubes.
Pit and chop peaches.
Pure two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute.
Force through a medium-mesh sieve into a large glass measure, discarding solids.
Stir in water to desired consistency.
Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl.
3Serve soup in bowls topped with tomato peach salsa.
