Yellow Tomato and Peach Gazpacho

Ingredients

• 4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving
• 6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving
• 2 cloves garlic, chopped
• 2 tablespoons sherry vinegar
• Kosher salt and freshly ground pepper
• ½ English cucumber, peeled and finely chopped
• 1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced
• 1 purple scallion, thinly sliced, or ¼ cup finely diced red onion
• 1 ripe peach, seeded and finely diced
• Extra-virgin olive oil, for drizzling

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