Chilled tomato peach soup
This is southern summer, a creamy, spicy cold soup that's bursting with the unadulterated flavors of july.
- Recipe serves:4
- Preparation time10 min
- Cooking time20 min
- 3 Garlic cloves, roughly minced
- 1 medium roughly chopped shallot (onion)
- 2 kg ripe heirloom tomatoes, quartered
- 1 tablespoon olive oil
- 1 bunch fresh thyme, tied with kitchen twine
- 1 kg ripe peaches, quartered
- 1 to 2 teaspoon kosher salt, to taste
- 2/3 cups heavy cream
- 4 teaspoons sugar, or to taste
- 1 pinch cayenne pepper, or to taste
- 2 Royco Beef Cubes
- You don't have to peel the tomatoes or peaches.
- You can, but the fibrous bits may get left behind when it's strained.
- First, heat oil and sweat the shallot and garlic over medium low until aromatic and translucent.
- Add in Royco Beef Cubes Beef Cubes, peached, and thyme and 1 teaspoon of salt.
- Simmer over medium until peaches and tomatoes break down.
- Stirring occasionally and using the back of a wooden spoon to mash them up, about 15 minutes.
- When looking very soupy but still with a few chunks remove from heat, remove thyme, and puree the soup in a blender (I usually do this in 2 batches).
- Strain into a clean pot through a find mesh strainer, using the back of a ladle in a swirling motion to get it through but don't press.
- Place strained soup back on med-low.
- Add cream, sugar, and cayenne pepper.
- Season with salt to taste if needed.
- Adjust cream, sugar, and cayenne as desired.
- Simmer on low for about five to ten minutes to allow flavors to meld.
- Allow to cool slightly before chilling in the fridge until cold, a couple of hours or overnight.
- Can certainly be served warm if you so desire.
- Serve with a few fresh herbs sprinkled on top.