Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

White Gazpacho with Grapes and Toasted Almonds

A refreshingly updated version of the classic tomato-based cold Spanish soup, this gazpacho starts with a beautiful pale-green cucumber broth, light and cool, with just enough body to give it substance. Its surprising garnishes really bring it to life. Chopped scallions, toasted slivered almonds, cucumber chunks, and sweet-tart green grapes add an exciting mix of textures and flavors and keep it all elegantly green and white. This soup has so much visual and taste impact it’s perfect for a dinner party where you really want to impress. It is also fun to serve half-portions in martini glasses at a cocktail party.

• 
  
  1/4 cup plus 4 tsp. slivered almonds 
  
  


• 
  
  2 large English cucumbers or 3 large regular cucumbers, peeled, seeded, and roughly chopped
  
  


• 
  
  3 slices white bread, crusts removed
  
  


• 
  
  1/2 cup warm water
  
  


• 
  
  3 cloves garlic, peeled
  
  


• 
  
  6 scallions (whites only), thinly sliced (about 1/2 cup) 
  
  


• 
  
  1/4 cup white wine vinegar or sherry vinegar, plus more to taste
  
  


• 
  
  1 tsp. fresh lemon juice, plus more to taste
  
  


• 
  
  1/2 tsp. salt, plus more to taste
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1/2 cup green grapes, cut in half
  
  

Toast the almonds in a small dry skillet over medium-high heat until fragrant, 3 to 5 minutes, stirring frequently; set aside.

Set aside 1 cup of the chopped cucumber for a garnish. Soak the bread in the water until soft, about 2 minutes. Place the soaked bread, the rest of the cucumber, the garlic, 1/4 cup of the scallion whites, the vinegar, lemon juice, 1/4 cup of the almonds, the salt, and oil in a food processor and process until the cucumbers are completely blended and the liquid and almonds are almost completely invisible, 1 to 2 minutes. Season with more salt and vinegar, if desired.

To serve, ladle 1 cup gazpacho into each serving bowl. Mound 1/4 cup of the reserved chopped cucumber,  1 tablespoon of the remaining scallion whites, 2 Tbs. of the grapes, and 1 tsp. of the almonds in the center of the soup and serve.

Gazpacho Shots

On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style.

• 
  
  2-1/2 cups rustic bread pieces (torn by hand)
  
  


• 
  
  2-1/2 lb. very ripe tomatoes, cored, seeded, and chopped (5 cups)
  
  


• 
  
  1 medium English cucumber, peeled and sliced 1/4 inch thick (2 cups)
  
  


• 
  
  1 medium red bell pepper, stemmed, seeded, and chopped (1 cup)
  
  


• 
  
  2 medium cloves garlic, crushed
  
  


• 
  
  1 tsp. fresh oregano
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. white wine vinegar
  
  


• 
  
  1-1/4 cups tomato juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Working in batches if necessary, pulse the bread, tomatoes, half of the cucumber slices, bell pepper, garlic, and oregano in a blender or food processor until smooth. Add the oil, vinegar, and 3/4 cup water and pulse again. Pass the soup through a fine sieve into a large bowl, pushing on the solids with the back of a ladle to extract as much of the liquid as possible.


Cover with plastic, and refrigerate until very cold, at least 4 hours and up to overnight. Meanwhile, arrange the remaining cucumber slices on a baking sheet lined with a nonstick baking mat or waxed paper and freeze. Fill an ice cube tray with the tomato juice and freeze.


When ready to serve, season the gazpacho to taste with salt and pepper. Pour it into small chilled cups and add a frozen tomato juice cube and a frozen slice of cucumber.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Grilled Watermelon Gazpacho with Lime Crema

Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.

• 
  
  2  Tbs. extra-virgin olive oil
  
  


• 
  
  1/2  tsp. chipotle chile powder
  
  


• 
  
  3  lb. watermelon (about 1/8 of 1 large melon), sliced 3/4-inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1  medium tomato, coarsely chopped
  
  


• 
  
  3/4 cup chopped English cucumber, peeled
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1  Tbs. chopped shallot
  
  


• 
  
  1/2 medium serrano chile, seeded and chopped
  
  


• 
  
  3-1/2 Tbs. fresh lime juice
  
  


• 
  
  1/2 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup crème fraîche
  
  

Prepare a high charcoal or gas grill fire.  In a small bowl, combine 1 Tbs. of the oil with the chipotle powder. Brush the watermelon slices with the chipotle oil and sprinkle with 1/2 tsp. salt. Grill the watermelon until nicely charred on both sides, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind, seed if necessary, and coarsely chop the flesh.

In a blender, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano chile, and the remaining 1 Tbs. olive oil. Blend until almost smooth. Transfer to a medium bowl and stir in 1-1/2 Tbs. of the lime juice, the red wine vinegar, and season to taste with salt. Refrigerate until thoroughly chilled, about 4 hours.

When ready to serve, combine the crème fraîche with the remaining 2 Tbs. lime juice in a small bowl. Taste the soup and correct the seasoning, if necessary. Ladle the soup into cups and garnish with a drizzle of the lime-crème fraîche mixture.

Gazpacho Shots

On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style.

• 
  
  2-1/2 cups rustic bread pieces (torn by hand)
  
  


• 
  
  2-1/2 lb. very ripe tomatoes, cored, seeded, and chopped (5 cups)
  
  


• 
  
  1 medium English cucumber, peeled and sliced 1/4 inch thick (2 cups)
  
  


• 
  
  1 medium red bell pepper, stemmed, seeded, and chopped (1 cup)
  
  


• 
  
  2 medium cloves garlic, crushed
  
  


• 
  
  1 tsp. fresh oregano
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. white wine vinegar
  
  


• 
  
  1-1/4 cups tomato juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Working in batches if necessary, pulse the bread, tomatoes, half of the cucumber slices, bell pepper, garlic, and oregano in a blender or food processor until smooth. Add the oil, vinegar, and 3/4 cup water and pulse again. Pass the soup through a fine sieve into a large bowl, pushing on the solids with the back of a ladle to extract as much of the liquid as possible.


Cover with plastic, and refrigerate until very cold, at least 4 hours and up to overnight. Meanwhile, arrange the remaining cucumber slices on a baking sheet lined with a nonstick baking mat or waxed paper and freeze. Fill an ice cube tray with the tomato juice and freeze.


When ready to serve, season the gazpacho to taste with salt and pepper. Pour it into small chilled cups and add a frozen tomato juice cube and a frozen slice of cucumber.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Green Gazpacho

To dress up this cold soup, serve it with lumps of cooked lobster, crab, or shrimp.

• 
  
  1-1/2 lb. cucumbers (4 to 5 picklers or 2-1/2 large slicers), peeled, seeded, and cut into 1-inch pieces (to yield 3 cups)
  
  


• 
  
  1 Tbs. kosher salt; more to taste
  
  


• 
  
  1 large yellow pepper
  
  


• 
  
  1 medium ripe avocado
  
  


• 
  
  1 medium sweet onion, cut into 1-inch pieces (2 cups)
  
  


• 
  
  1/4 tsp. freshly ground black pepper; more to taste
  
  


• 
  
  3 oz. fresh crustless Italian country-style bread, cut into 1-inch cubes (2 cups)
  
  


• 
  
  1 tsp. chopped garlic
  
  


• 
  
  1/4 cup coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  3 Tbs. coarsely chopped fresh cilantro
  
  


• 
  
  1 Tbs. coarsely chopped fresh basil or mint
  
  


• 
  
  2/3 cup extra-virgin olive oil; more for garnish
  
  


• 
  
  2 Tbs. red-wine vinegar
  
  

Put the cucumbers in a colander over a bowl or in the sink and toss with 1-1/2 tsp. of the salt. Let them sit for 30 min. to draw out the juices and remove any trace of bitterness. Meanwhile, core and seed the pepper and cut three-quarters of it into 1-inch pieces. Wrap the remaining quarter and refrigerate; you'll need it later. Cut the avocado in half, peel one half, and cut it into 1-inch chunks. Lightly coat the cut surface of the remaining half with oil, wrap it in plastic, and refrigerate for later.

Rinse and drain the cucumber. Put the cucumber, pepper, avocado, onion, the remaining 1-1/2 tsp. salt, and the pepper in a food processor and purée. Transfer the purée to a large bowl and reassemble the processor.  Process the bread, garlic, and herbs until the bread is reduced to crumbs and the herbs are fully chopped. Add the oil and vinegar to the mixture and process briefly to thoroughly combine. Add the bread mixture and 1 cup water to the cucumber purée and stir until well blended. Cover and refrigerate at least 2 hours or overnight. Let come to a cool room temperature before serving.

When ready to serve, peel the reserved avocado half and cut it into 1/2-inch dice. Cut the reserved pepper into 1/4-inch dice. Stir the soup and assess its consistency. If it seems too thick, add water until it's thinned to your liking. Season to taste with salt and pepper. Divide the soup among shallow bowls and garnish with the avocado and pepper. Drizzle about 1 tsp. of olive oil over each bowl and serve.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).

Grilled Watermelon Gazpacho with Lime Crema

Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.

• 
  
  2  Tbs. extra-virgin olive oil
  
  


• 
  
  1/2  tsp. chipotle chile powder
  
  


• 
  
  3  lb. watermelon (about 1/8 of 1 large melon), sliced 3/4-inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1  medium tomato, coarsely chopped
  
  


• 
  
  3/4 cup chopped English cucumber, peeled
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1  Tbs. chopped shallot
  
  


• 
  
  1/2 medium serrano chile, seeded and chopped
  
  


• 
  
  3-1/2 Tbs. fresh lime juice
  
  


• 
  
  1/2 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup crème fraîche
  
  

Prepare a high charcoal or gas grill fire.  In a small bowl, combine 1 Tbs. of the oil with the chipotle powder. Brush the watermelon slices with the chipotle oil and sprinkle with 1/2 tsp. salt. Grill the watermelon until nicely charred on both sides, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind, seed if necessary, and coarsely chop the flesh.

In a blender, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano chile, and the remaining 1 Tbs. olive oil. Blend until almost smooth. Transfer to a medium bowl and stir in 1-1/2 Tbs. of the lime juice, the red wine vinegar, and season to taste with salt. Refrigerate until thoroughly chilled, about 4 hours.

When ready to serve, combine the crème fraîche with the remaining 2 Tbs. lime juice in a small bowl. Taste the soup and correct the seasoning, if necessary. Ladle the soup into cups and garnish with a drizzle of the lime-crème fraîche mixture.

Grilled Watermelon Gazpacho with Lime Crema

Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.

• 
  
  2  Tbs. extra-virgin olive oil
  
  


• 
  
  1/2  tsp. chipotle chile powder
  
  


• 
  
  3  lb. watermelon (about 1/8 of 1 large melon), sliced 3/4-inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1  medium tomato, coarsely chopped
  
  


• 
  
  3/4 cup chopped English cucumber, peeled
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1  Tbs. chopped shallot
  
  


• 
  
  1/2 medium serrano chile, seeded and chopped
  
  


• 
  
  3-1/2 Tbs. fresh lime juice
  
  


• 
  
  1/2 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup crème fraîche
  
  

Prepare a high charcoal or gas grill fire.  In a small bowl, combine 1 Tbs. of the oil with the chipotle powder. Brush the watermelon slices with the chipotle oil and sprinkle with 1/2 tsp. salt. Grill the watermelon until nicely charred on both sides, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind, seed if necessary, and coarsely chop the flesh.

In a blender, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano chile, and the remaining 1 Tbs. olive oil. Blend until almost smooth. Transfer to a medium bowl and stir in 1-1/2 Tbs. of the lime juice, the red wine vinegar, and season to taste with salt. Refrigerate until thoroughly chilled, about 4 hours.

When ready to serve, combine the crème fraîche with the remaining 2 Tbs. lime juice in a small bowl. Taste the soup and correct the seasoning, if necessary. Ladle the soup into cups and garnish with a drizzle of the lime-crème fraîche mixture.

Heirloom Tomato, Summer Peach, and Fresh Herb Gazpacho Salad

If you’re hitting the farmers’ markets in late summer, sooner or later you’re going to wind up with a bowl of peaches and a bowl of tomatoes next to each other on your kitchen counter. They’re in season together, and they taste great together, with the sweetness of the peach balancing the acidity of the tomato—so go ahead and turn them into a salad. (But please don’t make this salad in the off-season.) I call this easy summer dish a gazpacho salad not because it looks like one, but because you can roughly purée any leftovers in a blender, chill it, and you’ve got a delicious gazpacho.
The dressing for this salad has orange juice in it, but when I have it on hand, I like to substitute a store-bought mango smoothie drink (like Odwalla) for the orange juice.

• 
  
  2 lb. heirloom tomatoes (a mix of sizes—including cherries—and colors is nice)
  
  


• 
  
  1 lb. ripe peaches
  
  


• 
  
  1/2 small red onion (about 2 oz.)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. orange juice or mango smoothie drink, and more if needed
  
  


• 
  
  1 Tbs. balsamic vinegar, and more if needed
  
  


• 
  
  1 tsp. soy sauce, and more if needed
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1/4 tsp. kosher salt, and more if needed
  
  


• 
  
  1/2 cup lightly packed whole small mint and basil leaves (or large ones torn into smaller pieces)
  
  


• 
  
  Edible flowers, petals separated if large, for garnish (optional)
  
  

Core the large tomatoes and stem any cherry or tiny tomatoes. Cut the larger tomatoes into large, evenly sized pieces. To do this easily, first cut the tomatoes crosswise into thick slabs, and then cut the slabs into large dice (3/4 to 1 inch wide). If the tomatoes are very irregularly shaped, just cut them into wedges and then cut the wedges in half. Cut the cherry or tiny tomatoes in half or into quarters. Put all of the tomatoes into a large shallow serving bowl.

Peel the peaches with a paring knife and slice them off the pit into wedges (whatever size you like, depending on the size of your peach). Add the peaches to the bowl. Slice the onion lengthwise as thinly as you can and add it to the bowl, too.

Whisk together the olive oil, 2 Tbs. orange juice, 1 Tbs. balsamic vinegar, 1 tsp. soy sauce, lemon zest, and 1/4 tsp. salt. Pour the dressing over the tomatoes and peaches. Add half of the herbs, season with salt, and toss gently but thoroughly. Taste the juices and add more vinegar, soy sauce, and orange juice if you need to. (You can let the salad sit for a few more minutes and taste and season again if you like.) Before serving, toss again and sprinkle with remaining herbs and the flowers (if using).