Chilled Tomato and Stone Fruit Soup

Name: Chilled Tomato and Stone Fruit Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams beefsteak tomatoes (about 4), quartered; 6 servings Freshly ground black pepper; 1 large English hothouse cucumber, peeled, seeded, cut into pieces; 1 garlic clove; 1 jalapeño, seeded (or with seeds for a spicier soup), chopped; 2 teaspoons kosher salt plus more; 59 milliliters extra-virgin olive oil plus more; 1 large ripe peach, peeled, halved; 6 servings Flaky sea salt (such as Maldon); 2 Tbsps (or more) white balsamic or Sherry vinegar

Chilled Tomato and Stone Fruit Soup might be just the soup you are searching for. One serving contains 124 calories, 2g of protein, and 9g of fat. This recipe serves 6. Head to the store and pick up beefsteak tomatoes, olive oil, sherry vinegar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Pulse tomatoes in a blender until finelychopped and transfer to a large bowl. Pulsecucumber, peach, jalapeño, garlic, andcherries in blender until finely chopped andadd to bowl with tomatoes.

Ingredients you will need

Tomato

Garlic

Peach

Equipment you will use

Blender

Bowl

Mix in vinegar,1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cupcold water; season with pepper. Cover andlet sit at room temperature 1 hour, or chillat least 12 hours.

Ingredients you will need

Kosher Salt