Chilled Tomato and Stone Fruit Soup
From the kitchen of CarlyA chilled soup that tastes like summer in a bowl. Beefsteak tomatoes meet ripe peaches and cherries, sharpened with jalapeño and balanced by white balsamic. Best made ahead, it deepens with time, served ice-cold with a drizzle of good olive oil.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 12 pounds beefsteak tomatoes (about 4), quartered
- 11 large English hothouse cucumber, peeled, seeded, cut into pieces
- 11 large ripe peach, peeled, halved
- 11/2 jalapeño, seeded (or with seeds for a spicier soup), chopped
- 11/2 garlic clove
- 11 cup fresh (or frozen, thawed) cherries (about 8 ounces), pitted
- 12 tablespoons (or more) white balsamic or Sherry vinegar
- 11/4 cup extra-virgin olive oil plus more
- 11 1/2 teaspoon kosher salt plus more
- 1Freshly ground black pepper
- 1Flaky sea salt (such as Maldon)
Instructions
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.