Jul 012010
 

Serves 6

Ingredients

4 cups chopped tomatoes
2 cups peaches, pitted and chopped (frozen peaches are also okay)
¼ cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1½ tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon (substitute with oregano or basil)
1 teaspoon salt
½ teaspoons black pepper
¼ to ½ cup water

Method

The soup:
Puree two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, ¾ teaspoon salt, and ¼ teaspoon pepper in a blender until very smooth, about 1 minute. Stir in water to desired consistency.

The salsa:
Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining ½ tablespoon vinegar, remaining teaspoon tarragon, and remaining ¼ teaspoon each of salt and pepper in a bowl.
Serve soup in bowls topped with tomato peach salsa.
Keeps well in refrigerator for 2-3 days and taste will intensify.

Author

Duang Tengtrirat
Research

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