Peach Gazpacho

I LOVE cold soups, and this one sounds YUMOLA from my girl, Rachael Ray:

3/4 lb. peaches, peeled and chopped
3/4 lb. tomatoes, cored and quartered
1 cup ice
1 shallot, halved
1 t. red wine vinegar (I would use white balsamic from Trader Joe's)
2 T. EVOO
Chopped fresh tarragon as a garnish (I would use lemon or Thai basil)
1 pansy blossom to float on top nestled in the chiffinaded herb

Using blender, puree peaches, tomatoes, ice, shallot, and vinegar. With machine on, add EVOO. Mix until smooth. Top with herb and flower.

"I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all, I still know quite certainly that just to be alive is a grand thing." -
Agatha Christie

Happy Friday!!!!

Love,

MM