This recipe sounds delicious! But I live in Peru, and it's not easy to find heirlooms tomatoes here. Can I use another type of tomatoe? Thanks!!

Sure, just use your favorite tomato varieties that you like to eat raw (since gazpacho is not cooked).

I'm not sure when the peak tomato season is in the Southern Hemisphere but I'm guessing that it is in YOUR summer. Note that this recipe was published in mid-August so you should be thinking about making this in February or March (your late summer) rather than now (which should be spring).

That would also apply to the stone fruits used in conjunction with the tomatoes. Gazpacho is pretty adaptable to whatever ingredients that are available to you.

Best of luck.