Chilled Tomato And Peach Soup

Summer in a bowl – that’s what this Chilled Tomato and Peach Soup is all about! The sweetness of juicy peaches pairs perfectly with the tanginess of ripe tomatoes, all blended together with a hint of spice and creaminess. It’s the ultimate refreshing treat for a hot summer day.

Ready Time

30 mins

Yields

9 servings

Ingredients

3 large ripe tomatoes, cored and chopped
3 ripe peaches, chopped
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups vegetable or chicken broth
1 cup heavy cream or non-dairy creamer
2 tablespoons honey
1 tablespoon fresh basil, chopped
1 tablespoon fresh mint, chopped

Instructions

In a large pot, heat the olive oil over medium heat.

Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and grated ginger and cook for another minute, stirring constantly to prevent burning.

Add the chopped tomatoes, peaches, salt, and black pepper to the pot.

Cook for 10-12 minutes, stirring occasionally, until the mixture is soft and the peaches are tender.

Pour in the vegetable or chicken broth and bring the mixture to a boil.

Reduce the heat to low and simmer for 20-25 minutes or until the soup has reduced slightly and the flavors have melded together.

Remove the pot from the heat and let it cool slightly.

Use an immersion blender or a regular blender to puree the soup until smooth.

Stir in the heavy cream or non-dairy creamer and honey until well combined.

Taste and adjust the sweetness and creaminess to your liking.

Chill the soup in the refrigerator for at least 2 hours or overnight.

Just before serving, stir in the chopped fresh basil and mint.

Ladle the soup into bowls and serve chilled.

You should get about 9 servings.

Notes

For an even more vibrant flavor, use a mix of sweet and tart peaches, like yellow and white peaches together. Don’t overcook the peaches, as they should still retain some of their firmness.

Using ripe tomatoes is essential, so try to get your hands on the reddest, juiciest ones you can find.

You can also roast the tomatoes in the oven for 20-30 minutes before chopping them for added depth of flavor. If you don’t have fresh ginger, you can substitute it with 1/2 teaspoon of ground ginger, but the fresh stuff definitely makes a difference.

Don’t over-blend the soup, as it can become too frothy – a few chunks are nice for texture.

If you’re using a non-dairy creamer, you might want to add a pinch more salt to balance out the flavor. Experiment with different creamer types to find the one that works best for you.

You can serve this soup as a refreshing appetizer or light lunch, garnished with some toasted almonds or a sprinkle of paprika for added crunch and color.

It’s also a great make-ahead option for summer gatherings and parties.