Chilled tomato peach soup

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.