Makes 4 servings. Difficulty
2 lbs. tomatoes, chopped 1/2 lb. peaches, pitted and chopped 1/4 cup crushed ice 2 Tablespoons chopped shallots 2 Tablespoons olive oil 1-1/2 Tablespoons white wine vinegar 1 Tablespoon fresh cilantro, chopped 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 to 1/2 cup water
Purée two thrids of tomatoes and half the peaches along with the ice, shallots, 1 tablespoon oil, 1 tablespoon white wine vinegar, and 2 teaspoons cilantro until very smooth, about 1 minute. Adjust seasonings to taste with salt and freshly ground black pepper. Force the mixture through a sieve into a large glass measure, discarding solids. Stir in the water to the desired consistency.
Toss together the remaining tomatoes, peaches, oil, vinegar, and cilantro in a medium bowl. Season to taste with salt and freshly ground black pepper.
Serve soup in bowls topped with tomato peach salsa.