Chilled Tomato And Stone Fruit Soup
Serves: 2
Mohammad Wiegand
1 January 1970
Based on User reviews:
63
Spice
45
Sweetness
55
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Peach (ripe, peeled, halved)2 tbsps
Balsamic (or more white)1.5 tsp
Kosher Salt (plus more)Directions:
1
Pulse tomatoes in a blender until finely chopped and transfer to a large bowl
2
Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes
3
Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper
4
Cover and let sit at room temperature 1 hour, or chill at least 12 hours
5
Season soup with kosher salt, pepper, and more oil and vinegar, if desired
6
Serve soup drizzled with oil and seasoned with sea salt and pepper
7
DO AHEAD: Soup can be made 2 days ahead
8
Cover and chill
9
Pulse tomatoes in a blender until finely chopped and transfer to a large bowl
10
Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes
11
Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper
12
Cover and let sit at room temperature 1 hour, or chill at least 12 hours
13
Season soup with kosher salt, pepper, and more oil and vinegar, if desired
14
Serve soup drizzled with oil and seasoned with sea salt and pepper
15
DO AHEAD: Soup can be made 2 days ahead
16
Cover and chill