Chilled Tomato and Stone Fruit Soup

Bon Appétit  | August 2013 by Michael Anthony ]]> photo by Gentl & Hyers yield Makes 6 servings This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach. Ingredients add to shopping list Preparation Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours. Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper. DO AHEAD: Soup can be made 2 days ahead. Cover and chill. my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/_C6wUsSaJqU/51179160

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