Chilled Tomato Stone Fruit Soup

Ingredients

Estimated total cost: €8.86 · €1.48/serving

• 2 pounds beefsteak tomatoes (about 4), quarteredEst. price €2.80–€4.50
• 1 large English hothouse cucumber, peeled, seeded, cut into piecesEst. price €1.00–€1.80
• 1 large ripe peach, peeled, halvedEst. price €0.35–€0.70
• 1/2 jalapeo, seeded (or with seeds for a spicier soup), choppedEst. price €0.10–€0.20
• 1/2 garlic cloveEst. price €0.05–€0.15
• 1 cup fresh (or frozen, thawed) cherries (about 8 ounces), pittedEst. price €3.50–€6.00
• 2 tablespoons (or more) white balsamic or Sherry vinegarEst. price €0.40–€0.80
• 1/4 cup extra-virgin olive oil plus moreEst. price €0.60–€1.20
• 1 1/2 teaspoon kosher salt plus moreEst. price €0.03–€0.08
• Freshly ground black pepperEst. price €0.02–€0.05

Steps

1. 1

   Begin by blending the tomatoes until finely chopped, then transfer them to a spacious bowl. Blend the cucumber, peach, jalapeño, garlic, and cherries until finely chopped in the blender as well before adding them to the bowl with the tomatoes. Stir in vinegar, 1/4 cup of oil, 1 1/2 teaspoons of kosher salt, and 1 cup of cold water; season with pepper. Cover the mixture and allow it to rest at room temperature for 1 hour or refrigerate for a minimum of 12 hours.

2. 2

   Season the soup with kosher salt and pepper, adjusting to taste. Optionally, add more oil and vinegar for extra flavor. To serve, drizzle the soup with a generous amount of oil and sprinkle with sea salt and pepper for added seasoning.

3. 3

   Prepare the soup in advance by making it up to 2 days ahead. Ensure to cover it properly and store it in the refrigerator for later use.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  This chilled soup has Mediterranean origins, often associated with Spanish and Italian cuisines. The combination of tomatoes, olive oil, and vinegar reflects the traditional flavors of these regions, where refreshing soups are popular during hot summer months.

• Seasonal note

  This Chilled Tomato Stone Fruit Soup is best made in the summer when tomatoes, cucumbers, peaches, and cherries are in season, ensuring the freshest and most flavorful ingredients.

• Health note

  This soup is low in calories and high in fiber, making it a light and refreshing option. It is also a good source of vitamins A and C, important for immune health and skin health. The olive oil provides healthy fats while the vegetables and fruits offer a variety of nutrients.