Chilled Tomato and Stone Fruit SoupGentl & Hyers
This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.
Recipe information
Yield
Makes 6 servings
Ingredients
2 pounds beefsteak tomatoes (about 4), quartered
1 large English hothouse cucumber, peeled, seeded, cut into pieces
1 large ripe peach, peeled, halved
1/2 jalapeño, seeded (or with seeds for a spicier soup), chopped
1/2 garlic clove
1 cup fresh (or frozen, thawed) cherries (about 8 ounces), pitted
2 tablespoons (or more) white balsamic or Sherry vinegar
1/4 cup extra-virgin olive oil plus more
1 1/2 teaspoon kosher salt plus more
Freshly ground black pepper
Flaky sea salt (such as Maldon)
Preparation
Step 1
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.
Step 2
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.
Step 3
DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
Recipe notes
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