Chilled Tomato And Stone Fruit Soup
- 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 jalapeno, 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)
- Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeno, 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:
beefsteak tomatoes, hothouse cucumber, peach, garlic, fresh, white balsamic, extravirgin olive oil, kosher salt, freshly ground black pepper, salt
Taken from www.epicurious.com/recipes/food/views/chilled-tomato-and-stone-fruit-soup-51179160 (may not work)