Peach and Tomato Gazpacho

From epicurious.com. Great summer fare.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs tomatoes, chopped (4 cups)
• 1  lb  peach, pitted and chopped (2 cups)
• 1⁄4 cup  crushed  ice
• 2  tablespoons  chopped shallots (1 medium)
• 2  tablespoons olive oil
• 1 1⁄2 tablespoons white wine vinegar
• 1  tablespoon  chopped fresh tarragon
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4-1⁄2 cup water

Directions

1. Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute.
2. Strain through a medium-mesh sieve into a large glass measuring cup and discarid solids. If desired, add water to desired consistency.
3. Add remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl.
4. Serve topped with tomato peach salsa.