Il Grano’s very intriguing white peach gazpacho caught my eye in this article from the Squid Ink. Thusly inspired I set out to make my own creation.

The Base:
1 medium-small white peach
1.25 medium-small heirloom tomatoes*
1 shallot
2.5 tsps of sherry vinegar
salt
a bare hint of cinnamon

The Emulsion:
tarragon, the leaves of several stalks
2 small chile peppers, mystery variety**
olive oil

white pepper, ground
cayenne pepper
salt

*	Hawaiian pineapple variety.
**	Light green, about six inches long, 0.75 inches diameter at the top, crisp and firm to touch but with a wrinkly, slightly curled appearance. Very mildly warm (not sweet).

The emulsion and the base were puréed in a food processor separately, then served as shown in the picture with leaves of tarragon as a garnish. My reaction on tasting was: how interesting. The acidity of the tomatoes came through first, then the sweetness of the peach, followed by the tarragon and a lingering, warm heat—in short, a smörgåsbord of flavors. I'm not exactly sure how to improve such a complicated intermingling of tastes, but there is room for improvement. Tyler loved the dish; I was more reserved. Perhaps I simply do not prefer to eat tomato-concoctions cold (think Bloody Mary) or perhaps I chose the wrong variety of heirloom tomato. For me, the ingredients just don't jive together perfectly. I can't put my finger on the problem.

Served in small quantities, however, the dish was a wonderful companion to my hearty rye bread. Here’s a recipe to play with in the future. Suggested starting point for my next attempt: stale baguette and olive oil in the base, as more traditional for gazpacho.