• 15 French shallots, peeled, thinly sliced
• 1 garlic clove, crushed
• 500 ml (17 fl oz/2 cups) extra virgin olive oil
• 1.5 kg (3 lb 5 oz) heirloom tomatoes, peeled, seeded
• 400 g (14 oz) heirloom peaches, peeled, stones removed
• 4 red capsicums (peppers), seeded, roasted and peeled
• 4 Lebanese (short) cucumbers, peeled
• 4 tablespoons aged cherry vinegar
• garden herbs, to serve

Heat a frying pan over medium heat. Add the shallots and garlic with 2–3 tablespoons of the olive oil and sweat over very low heat until soft and translucent. Remove from the heat and measure 300 g (10½ oz) sweated shallot.

Put the shallot mixture in a blender with the remaining ingredients, except the olive oil, and blend on high speed until well incorporated. Slowly add the olive oil in a thin steady stream until incorporated and emulsified. Strain through a fine sieve and refrigerate. Check seasoning when cold.

To plate, divide the soup evenly among bowls, top with garden herbs and season generously. Serve cold.