Peach, Tomato Gazpacho

0 With a sharp knife, indent your tomatoes' top and bottom with a large X or crosspoint.
1 Bring water to a boil and blanch your tomatoes for a few minutes. You want to see the skin break, but beware not to cook them.Remove them from the water once the skin starts to peel away. Rinse under cold water to stop the cooking process. 
2 Peel the skin off the tomatoes and cut them into small cubes. Remove the seeds and toss them. Save ¼ of the chopped tomatoes for decoration.
3 Wash and dry the peaches, slice them into quarters, and save ¼ for decoration.
4 In a blender, add the tomatoes, peaches, basil leaves,  slices of bread, and the champagne vinegar with two tablespoons of olive oil. Season with salt and pepper and puree.
5 Cover and place in the refrigerator for at least one hour to chill.
6 Pour an equal amount into six small glass containers and decorate with the tomatoes and peaches, in small chunks. Add a few basil leaves and drizzle the remaining olive oil over it.