Yield: 6 servings.

6 ripe peaches (about 2½ pounds), peeled, halved, pitted, and cut into small chunks
2 medium cucumbers, peeled, seeded, and cut into small chunks
1 yellow bell pepper, diced
2 tablespoons red onion, diced
1 small garlic clove, minced
1 cup water
3 tablespoons rice vinegar
4 tablespoons extra-virgin olive oil, plus more for drizzling
½ teaspoon coarse salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
4 tablespoons coarsely chopped flat-leaf parsley or cilantro
1 small jalapeño pepper, cored, seeded, and finely diced

In a large mixing bowl, combine peaches, cucumbers, bell pepper, onion, and garlic, and toss.

In a separate mixing bowl, whisk together water, vinegar, olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.

Pour dressing over peach mixture and toss. Gazpacho will be chunky; add more water to achieve desired consistency. Stir in herbs. Add more vinegar, salt, and pepper to taste.

Refrigerate for 2 hours before serving, chilled, in soup cups or bowls. Drizzle each serving with olive oil and garnish with jalapeño pepper.