1. Place ¼ cup each of chopped peaches and cucumbers, 2 tablespoons of red onion, and 1 teaspoon of jalapeño in a small bowl. Cover and refrigerate until ready to serve.
2. Place 2 pounds of tomatoes, remaining peaches, cucumber, red onion, and jalapeño in a blender and puree until the gazpacho is as smooth as you’d like. (If you have a small blender, you may need to do this in batches.) Pour the gazpacho into a large bowl and add the olive oil, cider vinegar, lime juice, and ¾ teaspoon each of salt and pepper.
3. Chill for at least 2 hours or overnight. Taste again after chilling and add additional lime juice, salt, and pepper to taste.
4. To serve, finely dice the reserved peaches, cucumbers, red onion, jalapeño, and remaining tomato. Add the basil or parsley (or both), mix to combine, and season with salt and pepper to taste. Ladle the chilled gazpacho into bowls, top with tomato-peach salsa, and drizzle with olive oil.
Prime picks: Juicy tomatoes such as Jaune Flamme, Red Boar, Missouri Pink Love Apple, or Chocolate Stripes are great here.
This recipe is excerpted from Tomatomania!: A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen.