Chilled Tomato and Stone Fruit Soup
A refreshing summer soup that combines the sweetness of tomatoes, peaches and cherries with cucumber and a hint of jalapeño. This chilled soup perfectly balances savory and sweet flavors for a unique appetizer or light meal.
Ingredients
- •2 pounds beefsteak tomatoes (about 4), quartered
- •1 large English hothouse cucumber
- •1 large ripe peach
- •½ whole jalapeño
- •½ clove garlic
- •1 cup fresh cherries
- •2 tablespoons white balsamic vinegar
- •¼ cup extra-virgin olive oil
- •1½ teaspoon kosher salt
- •to taste black pepper
- •to taste flaky sea salt
Cooking Instructions
- 1.
Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.
60 min
- 2.
Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
5 min
- 3.
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
