Chilled Tomato and Peach Soup: Two of summer's most tasty produce items, tomatoes and peaches, unite in a unique, yet deliciously simple and refreshing chilled soup.
This is the second gazpacho inspired soup I've shared on my blog, and I honestly don't know why I haven't shared more. If you think eating soup during the hot days of summer is crazy, then let me introduce you to chilled soups!
It's time for another round of #SoupSaturdaySwappers, and I have the pleasure of hosting this month's theme, which is Refreshing Fruit Soups.
Chilled soups are cool, light, refreshing, and make the perfect summertime meal. When you want something satisfying but light, wont weigh you down, or heat the house up, chilled soups are just the thing to enjoy.
While I love a classic gazpacho with tomato, cucumber, peppers, and onions, I have to say after trying this peach version, they are both tied for first place now.
To me, there is nothing better than biting into a perfectly ripe peach, bursting with sweet juiciness, especially when they are in season. But if you're like me and buy way to many at one time, this chilled soup recipe comes in handy whenever you find that all of those peaches have gone ripe at the same time.
While it may seem a little strange to combine peaches and tomatoes together in a soup, I promise they are perfect together, and with August being national peach month, it's the perfect time to make this recipe. Ripe tomatoes add a savory undertone to the soup, while the milk adds a creaminess that brings everything together. It makes for a deliciously smooth and refreshing soup.
After the recipe, be sure to check out the rest of the fruit soups from the #SoupSwappers.
If you like tomato soup, you will enjoy this version. It taste like a creamy light tomato soup, with a hint of sweet peaches in the background. So yummy and refreshing.
Serve this soup as an appetizer, a light main with some shrimp skewers, or serve it for dinner in place of a salad.
Printable recipe
Chilled Tomato Peach Soup
Ingredients
2 tablespoons vegan butter
1/3 cup chopped shallots
2 pounds ripe tomatoes, quartered
1 pound ripe peaches, peeled and quartered
1/2 teaspoon salt
1/2 cup cashew milk
Directions
Melt butter over medium-low heat and saute the shallots until softened. (about 5 minutes)
Increase heat to medium and add tomatoes, peaches, and salt. Simmer until peaches and tomatoes break down, stirring occasionally and using the back of a wooden spoon to mash them up, about 10-15 minutes.
Add milk and simmer for about five minutes more for flavors to meld.
Using a stick blender, puree the soup until smooth Or, process in a regular blender (Carefully do this in 2 batches, leaving an air hole in the lid and covering with a kitchen towel to prevent hot splatters).
Allow to cool slightly and taste for seasoning, adding a little more salt if necessary, then chill in the refrigerator until cold. (at least 2 hours)
Serve garnished with fresh basil or tarragon, and/or a little fresh ground black pepper if desired.
Adapted from Mark Bittman, Sunday New York Times Magazine
April's tips:
PIN THE IMAGE BELOW TO SAVE THIS RECIPE FOR LATER
Follow Home Sweet Homestead on Pinterest
Check out the Refreshing Fruit Soups other bloggers made for August 2019!
Shared with some of these Blog Parties
This is the second gazpacho inspired soup I've shared on my blog, and I honestly don't know why I haven't shared more. If you think eating soup during the hot days of summer is crazy, then let me introduce you to chilled soups!
It's time for another round of #SoupSaturdaySwappers, and I have the pleasure of hosting this month's theme, which is Refreshing Fruit Soups.
Chilled soups are cool, light, refreshing, and make the perfect summertime meal. When you want something satisfying but light, wont weigh you down, or heat the house up, chilled soups are just the thing to enjoy.
While I love a classic gazpacho with tomato, cucumber, peppers, and onions, I have to say after trying this peach version, they are both tied for first place now.
To me, there is nothing better than biting into a perfectly ripe peach, bursting with sweet juiciness, especially when they are in season. But if you're like me and buy way to many at one time, this chilled soup recipe comes in handy whenever you find that all of those peaches have gone ripe at the same time.
While it may seem a little strange to combine peaches and tomatoes together in a soup, I promise they are perfect together, and with August being national peach month, it's the perfect time to make this recipe. Ripe tomatoes add a savory undertone to the soup, while the milk adds a creaminess that brings everything together. It makes for a deliciously smooth and refreshing soup.
TIPS FOR GETTING THE MOST FLAVORFUL CHILLED SOUP:
- Use really good tomatoes and peaches, and make sure they are nice and ripe.
- Chilled soup is 100 times better if eaten the next day, so make it in advance if you can. If you don’t have time, at least allow it to chill in the refrigerator for a couple of hours before serving.
Serve this soup as an appetizer, a light main with some shrimp skewers, or serve it for dinner in place of a salad.
Printable recipe
Chilled Tomato Peach Soup
Ingredients
2 tablespoons vegan butter
1/3 cup chopped shallots
2 pounds ripe tomatoes, quartered
1 pound ripe peaches, peeled and quartered
1/2 teaspoon salt
1/2 cup cashew milk
Directions
Melt butter over medium-low heat and saute the shallots until softened. (about 5 minutes)
Increase heat to medium and add tomatoes, peaches, and salt. Simmer until peaches and tomatoes break down, stirring occasionally and using the back of a wooden spoon to mash them up, about 10-15 minutes.
Add milk and simmer for about five minutes more for flavors to meld.
Using a stick blender, puree the soup until smooth Or, process in a regular blender (Carefully do this in 2 batches, leaving an air hole in the lid and covering with a kitchen towel to prevent hot splatters).
Allow to cool slightly and taste for seasoning, adding a little more salt if necessary, then chill in the refrigerator until cold. (at least 2 hours)
Serve garnished with fresh basil or tarragon, and/or a little fresh ground black pepper if desired.
Adapted from Mark Bittman, Sunday New York Times Magazine
April's tips:
- Regular butter may be used instead of vegan butter
- Sweet onion may be substituted for the shallot, but I like the hint of garlic the shallot adds.
- Heavy cream may be substituted for the cashew milk. I do not recommend regular cows milk, it lacks the creaminess needed for this soup.
- Make this soup at night when the temps are a bit cooler, and chill in the refrigerator overnight. Serve as a light lunch, or appetizer for dinner the next day.
- This soup is perfect for a dinner party, as it can be made the day before, and is a great option for vegans.
Check out the Refreshing Fruit Soups other bloggers made for August 2019!
- Chilled Tomato Peach Soup by Home Sweet Homestead
- Chilled Golden Tomato Soup with Corn, Cherry Tomatoes, and Herbs by Karen's Kitchen Stories
- Watermelon Soup by A Day in the Life on the Farm
- Cream of Onion And Orange Soup by Sneha's Recipe
Would you like to join Soup Saturday Swappers? Just send an email to wendyklik1517@gmail.com. Make sure to visit our Pinterest board as well, to find lots of great soup and stew recipes.
Shared with some of these Blog Parties
This sounds amazing. Thanks so much for hosting this month. Perfect theme for August.
ReplyDeleteThank you Wendy, I LOVED hosting. :)
DeleteThis sounds delicious. You can't have too many ways to enjoy peaches while they are here. Thanks for hosting!
ReplyDeleteThanks for joining us this month Karen! :)
DeleteThis looks so..oo.. delicious, love the color of the soup.
ReplyDeleteTomato and peach, what an interesting combination and one I just have to try! Thank you for sharing your recipe with us at the Talk Of The Town party 😊
ReplyDeleteThank you so much for taking the time to read my blog and leave a comment. I love reading what you thought about the post, if you made one of the recipes, or suggestions on what you would like to see in the future.