Tomato and Peach Gazpacho

Can we just shout from the rooftops about stone fruit season? It's my favorite time of year and I'll find any excuse to throw a peach in something. And luckily it makes a pretty incredible addition to your average gazpacho - a hint of that juicy flavor complements peak tomatoes perfectly. And the bonus is this requires so little effort. Throw in that prosciutto chip and you'll have the perfect start to any summer meal.

2 medium sized peaches (about 1 pound)
4 medium sized heirloom (or very flavorful) tomatoes (about 2 pounds)
2 garlic cloves
1 teaspoon salt (plus more to taste)
1/2 teaspoon red wine vinegar
1/4 cup chopped basil
1/2 cup diced cucumbers (Persian cucumbers preferred)
4-6 slices of prosciutto

Pit the peaches and cut the tops of the tomatoes. Add the peaches, tomatoes, garlic, salt, water, and vinegar to a blender. Blend completely. Taste and add up to 1/2 cup of water as needed for the correct consistency (it will depend on how watery your tomatoes are). Place in the fridge to cool.

Preheat the oven to 350°. Place the prosciutto flat on a sheet pan lined with parchment paper. Cook in the oven for 12-15 minutes, until the prosciutto resembles a chip. Set aside.

To serve, place the soup in bowls and top with the chip.