Peach and Tomato Gazpacho

Recipe from Epicurious.com, as seen in Gourmet September 2005

(makes 4 first-course servings)
1 1/2 lb. tomatoes, chopped (4 cups)
1 lb. peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (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 to 1/2 cup water

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. Force through a medium-mesh sieve
into a large glass measure, discarding solids. Stir in water to
desired consistency and set soup aside. Toss together 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. Serve
soup in bowls topped with this tomato peach salsa.