Chilled Tomato Peach Soup

Food 52

Chilled Tomato Peach Soup

By Beth Kirby

Serves 4

1clove garlic, roughly minced

3/4cups shallot (about 1 medium), roughly chopped

1tablespoon olive oil

2pounds ripe heirloom tomatoes, quartered

1pound ripe peaches, quartered

1bunch fresh thyme, tied with kitchen twine

1 to 2teaspoon kosher salt, to taste

2/3cups heavy cream

4teaspoons sugar, or to taste

1pinch cayenne pepper, or to taste

It should be noted I don't bother to peel the tomatoes or peaches. You can, but I find the fibrous bits get left behind when it's strained. First, heat oil and sweat the shallot and garlic over medium low until aromatic and translucent.

Add in tomatoes, peaches, and thyme and 1 teaspoon of salt. Simmer over medium until peaches and tomatoes break down. Stirring occasionally and using the back of a wooden spoon to mash them up, about 15 minutes.

When looking very soupy but still with a few chunks remove from heat, remove thyme, and puree the soup in a blender (I usually do this in 2 batches). Strain into a clean pot through a find mesh strainer, using the back of a ladle in a swirling motion to get it through but don't press.

Place strained soup back on med-low. Add cream, sugar, and cayenne pepper. Season with salt to taste if needed. Adjust cream, sugar, and cayenne as desired. Simmer on low for about five to ten minutes to allow flavors to meld.

Allow to cool slightly before chilling in the fridge until cold, a couple of hours or overnight. Can certainly be served warm if you so desire. Serve with a few fresh herbs sprinkled on top.