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| 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.
