Heirloom Peach, Tomato Gazpacho and Herbs

• 15 French shallots, peeled, thinly sliced
• 1 garlic clove, crushed
• 500 ml (17

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 (