Tomato and Peach Gazpacho
  • 4 slices French bread
  • ½ cup cold water
  • ½ red bell pepper, seeded
  • 2 lbs cherry tomatoes
  • 2 ripe peaches
  • 3 cloves garlic
  • 3 Tablespoons red wine vinegar
  • ⅓ cup olive oil
  • Green Tabasco (5 dashes or to taste)
  • Salt and pepper to your taste
  • Garnishes (optional): croutons, cilantro, diced cucumber
  1. In the bowl of a food processor, soak the bread in the water until soft.
  2. Add the pepper, tomatoes, peaches, garlic and vinegar, and blend until smooth.
  3. With the motor running, add the olive oil in a thin stream.
  4. Taste for seasonings, add salt, pepper and Tabasco. Garnish as you wish.
This recipe is adapted from one given to me by Erez Mergi, chef at Angelica Restaurant in Jerusalem via his wife, artist Ruth Mergi
Recipe by The Domestic Front at