Chilled Tomato-Peach Soup with Basil

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Courtesy of Hill Country Memorial Hospital

Super easy

Chilled Tomato-Peach Soup with Basil

Ingredients

For 10 Person(s)

Recipe

  • 3 tablespoons olive oil
  • 2 large Engel Farms onion(s), diced
  • 2 stalk(s) celery, diced
  • 2 garlic clove(s)
  • 2 cups vegetable stock
  • Engel Farms tomoto(es)
  • Marburger Orchard peach(es)
  • 12 leaves fresh basil
  • Pinch ground coriander
  • 1 teaspoons balsamic vinegar
  • 1/3 cups olive oil
  • Salt and pepper, to taste

Chilled Tomato-Peach Soup with Basil Directions

  1. Heat 3 tablespoons of olive oil over medium-high heat in a saute pan.
  2. Add the onions, celery and garlic and saute for 5 to 10 minutesuntil vegetables are golden.
  3. Transfer the mixture to a blender, puree, then transfer to a bowl.
  4. Bring a large pot of water to a boil and, using a paring knife, carve a slight X on the bottom of each peach and tomato.
  5. Drop 2 to 3 tomatoes at a time into the boiling water and let them blanch for 30 seconds.
  6. Remove from the pot and place under cold running water.
  7. Remove and discard the skins, cut the tomatoes in half and squeeze out the seeds.
  8. Place the tomatoes in the blender.
  9. Drop the peaches into the boiling water and let them blanch for 45 seconds.
  10. Remove and place under cold running water.
  11. Remove and discard the skins, cut the peaches in half and remove the pits.
  12. Add the peaches to the blender and blend with the tomatoes (this may need to be done in batches).
  13. Add the reserved vegetable puree, basil, coriander, vinegar and olive oil to the blender and puree the entire mixture until smooth.
  14. Add salt and pepper to taste, place mixture in a large bowl, cover and refrigerate to chill before serving.

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