Tomato And Peach Soup Recipes

TOMATO AND PEACH SOUP

Tomato and Peach Soup image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons grapeseed oil
1/3 cup diced celery
1/3 cup diced shallots
1/ 4 cup apple juice
1/4 cup tomato juice
8 vine-ripe tomatoes, roughly chopped
1 (15-ounce) can peaches, drained or fresh peaches, peeled and chopped
1 teaspoon salt
1/4 cup vanilla yogurt
2 tablespoons honey
2 tablespoons butter, room temperature
6 leaves each mint and basil leaves, thinly sliced, for garnish

Steps:

In saucepot, over medium-high heat, add the grapeseed oil, celery and shallots, and saute until the shallots are translucent. Reduce the heat to medium, then add the apple juice and tomato juice. Bring to a boil, then lower the heat to a simmer. Add the tomatoes and cook for 25 to 30 minutes. Remove the pot from the stove and add the peaches. Puree the mixture with an immersion blender, or cool for 5 minutes and add it to a food processor. Return the pot to the stove over low heat, then add the salt, yogurt and honey and cook for 10 minutes. Remove from heat and whisk in the butter. Portion the soup into bowls and garnish with basil and mint.
Serving options: Sour cream or creme fraiche make a great garnish for this soup.

PEACH AND TOMATO GAZPACHO

Peach and Tomato Gazpacho image

Categories Soup/Stew Tomato Appetizer No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Peach Summer Healthy Vegan Raw Gourmet Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 10

Ingredients

1 1/2 lb tomatoes, chopped (4 cups)
1 lb peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water

Steps:

Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa.

TOMATO, PEACH, AND HYSSOP SOUP

Tomato, Peach, and Hyssop Soup image

Hyssop, a member of the mint family with a subtle anise flavor, invigorates this chilled, sweet soup made with pureed heirloom tomatoes and ripe peaches. Serve it as a refreshing first course on a sweltering hot day.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 5

Ingredients

4 pounds red and yellow tomatoes, preferably heirloom, coarsely chopped (about 6 cups)
2 pounds peaches (about 8 peaches), halved and pitted, plus 2 peaches, cut into 1/4-inch slices, for serving
1 cup hyssop leaves, plus more leaves and flowers for garnish
Coarse salt
1 pound small tomatoes, such as cherry, pear, or heirloom, halved

Steps:

Toss together chopped tomatoes, the halved peaches, and the hyssop in a large bowl. Transfer tomato mixture to a food processor. Process mixture in batches until smooth. Transfer to a large nonreactive bowl. Stir in 1 1/2 tablespoons salt.
Drape a large piece of cheesecloth over another large bowl; pour tomato mixture onto cheesecloth. Gather corners of cheesecloth to enclose mixture, and tie corners around the handle of a long wooden spoon. Let bundle hang from the top shelf of the refrigerator over a large bowl so that liquid drips into bowl, at least 6 hours (or overnight). Discard solids in cheesecloth. Soup can be refrigerated in an airtight container up to 3 days, or frozen up to 1 month.
Divide the halved tomatoes and sliced peaches among serving bowls. Add 1 cup chilled soup to each bowl. Garnish with hyssop leaves and flowers. Sprinkle with salt.

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