Tomato Peach And Hyssop Soup Recipes

TOMATO AND PEACH SOUP

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.

TOMATO, PEACH, AND HYSSOP SOUP

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.

PEACH BUTTERMILK SOUP

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
• Place the remaining peaches in a blender with the honey, lemon juice and 1 cup of the buttermilk (you will probably have to work in batches) and blend until smooth. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
• Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.

CHILLED PEACH SOUP

Steps:

• In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.

YELLOW TOMATO AND PEACH GAZPACHO

Steps:

• In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
• Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
• Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.