Heirloom Nectarine Gazpacho with Cheesy Flatbreads

Ingredients

• FOR THE GAZPACHO
• 2 ½ to 3 pounds heirloom tomatoes, roughly chopped
• 2 garlic cloves, smashed
• 1 shallot, roughly chopped
• 1 medium cucumber (or 3-4 mini Persian cucumbers), roughly chopped
• 1 nectarine, pitted and roughly chopped
• 3 tablespoons sherry vinegar, plus more to taste
• ½ cups extra virgin olive oil
• kosher salt and freshly cracked black pepper to taste
• FOR THE OLIVE OIL AND BEET TOPPING
• 1 beet; roasted, peeled, and diced
• 1 shallot, thinly sliced
• ½ teaspoons kosher salt
• ¼ teaspoons freshly cracked black pepper
• 1 tablespoon chives, finely chopped
• 1 teaspoon thyme
• 1 teaspoon sherry vinegar
• ¼ cups extra virgin olive oil
• FOR THE CHEESY FLATBREADS
• 250 grams self-rising flour
• 250 grams full fat Greek yogurt, plus more if needed
• 1 cup Oaxaca OR low-moisture mozzarella, shredded
• 1 teaspoon kosher salt

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