Golden State gazpacho with sun gold tomatoes and peach

Peel the peaches and the English cucumber (for colour; no need to seed).

Put the tomatoes, onion, garlic, half the orange bell pepper, peaches and cucumber in a blender, tomatoes slowly. Season with plenty of kosher salt, a little ground cumin and a few shakes of cayenne.

Add a couple tablespoons of white wine vinegar, the juice of a lime, a little olive oil and about a cup of cold water. Pulse slowly, then blend smooth on high.

Pass through a mesh strainer to remove the tough sun gold skins and seeds. Do not judge the seasoning at room temperature.

Cover and refrigerate at least three or four hours until very cold.

Stir well to bring the separated layers together, taste and add salt and cayenne as needed.

Serve garnished with finely crumbled feta, diced fresh peach, finely sliced basil and a little cayenne.