Chilled Tomato Peach Soup


  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup shallot, roughly chopped
  • 1 clove garlic, roughly chopped
  • 1-2 teaspoons kosher salt to taste
  • 2 lbs ripe heirlook tomatoes, quarted
  • 1 lb ripe peaches, pitted and chopped
  • 1 bunch thyme, tied with kitchen string
  • 2/3 cup heavy cream
  • pinch cayenne pepper to taste

Garnish with

  • 1 tablespoon parsley or thyme chopped fine


  1. Heat oil on medium heat in a medium soup pot. Sweat the shallot and garlic with a little salt until aromatic and translucent. Add in tomatoes, peaches, thyme bundle and 1 tsp. salt. Simmer over medium heat until peaches and tomatoes break down. Stir occasionally and use the back of a spoon to mash them up-about 15 minutes. When looking very soupy, remove thyme and carefully puree the soup in a blender in two batches. Strain into a clean pot through a fine mesh strainer, using the back of a ladle in a swirling motion to get it through, but not pressing. Place strained soup back on medium low heat and add cream, sugar and cayenne. Taste and adjust seasoning with salt, cream, sugar and cayenne as desired. Simmer about 5-10 minutes to let flavors meld. Do not boil. Allow to cool before chilling in the fridge until cold. Serve chilled with chopped fresh herb garnish.
    Adapted from