Tomato And Peach Soup Food

YELLOW TOMATO AND PEACH GAZPACHO

Steps:

• In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
• Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
• Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.

TOMATO-PEACH SALAD

Steps:

• Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
• See all 50 Simple Salads

PEACH AND TOMATO GAZPACHO

Steps:

• Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
• Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa.

CHILLED PEACH SOUP

Steps:

• Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
• Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

CHILLED TOMATO AND STONE FRUIT SOUP

Steps:

• 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.
• 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.
• DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

TOMATO, PEACH, AND HYSSOP SOUP

Steps:

• Toss together chopped tomatoes, the halved peaches, and the hyssop in a large bowl. Transfer tomato mixture to a food processor. Process mixture in batches until smooth. Transfer to a large nonreactive bowl. Stir in 1 1/2 tablespoons salt.
• Drape a large piece of cheesecloth over another large bowl; pour tomato mixture onto cheesecloth. Gather corners of cheesecloth to enclose mixture, and tie corners around the handle of a long wooden spoon. Let bundle hang from the top shelf of the refrigerator over a large bowl so that liquid drips into bowl, at least 6 hours (or overnight). Discard solids in cheesecloth. Soup can be refrigerated in an airtight container up to 3 days, or frozen up to 1 month.
• Divide the halved tomatoes and sliced peaches among serving bowls. Add 1 cup chilled soup to each bowl. Garnish with hyssop leaves and flowers. Sprinkle with salt.