Yellow Tomato and Peach Gazpacho

4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving

6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving

2 cloves garlic, chopped

2 tablespoons sherry vinegar

Kosher salt and freshly ground pepper

½ English cucumber, peeled and finely chopped

1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced

1 purple scallion, thinly sliced, or ¼ cup finely diced red onion

1 ripe peach, seeded and finely diced

Extra-virgin olive oil, for drizzling

Directions at marthastewart.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer