Tomato & Cherry Gazpacho
By Rachel Best
4 lb tomatoes, cored and halved
2 cucumbers, peeled, seeded and cut into pieces 2 peaches, peeled, halved and seed out
1 jalapenos chopped
1 garlic clove, minced
2 c frozen cherries, thawed
1 T salt
1 tsp pepper
1⁄3 c white balsamic vinegar
1⁄2 c olive oil plus more
Put all cut up veggies and fruit in a bowl and toss them with the vinegar and salt. Let sit for 30 minutes.
Working in batches, blend the mixture in a blender.
Slowly add in some of the olive oil to each batch while motor is running until all the oil is gone.
Stir everything together. The soup should be smooth.
Eat cold, garnished with sour cream.