Chilled Tomato Peach Soup

By • July 19, 2013 20 Comments

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Author Notes: This is Southern summer, a creamy, spicy cold soup that's bursting with the unadulterated flavors of July. I grew up with tomato soup as comfort food, as did, I imagine, many of you. This is a grown up version of that can of Campbell's made with milk. It has an incredibly bright flavor, and I personally find it addictive. It's the perfect harmony of notes: tangy, savory, and ever so slightly sweet. It's a simple soup designed to celebrate summer ingredients at their peak. Don't even try to make this any other time of the year. Just don't. But what you can do is not hesitate to serve it alongside a grilled cheese sandwich. Beth Kirby | {local milk}

Serves 4

  • 1 clove garlic, roughly minced
  • 3/4 cup shallot (about 1 medium), roughly chopped
  • 1 tablespoon olive oil
  • 2 pounds ripe heirloom tomatoes, quartered
  • 1 pound ripe peaches, quartered
  • 1 bunch fresh thyme, tied with kitchen twine
  • 1 to 2 teaspoons kosher salt, to taste
  • 2/3 cup heavy cream
  • 4 teaspoons sugar, or to taste
  • 1 pinch cayenne pepper, or to taste
  1. It should be noted I don't bother to peel the tomatoes or peaches. You can, but I find the fibrous bits get left behind when it's strained. First, heat oil and sweat the shallot and garlic over medium low until aromatic and translucent.
  2. Add in tomatoes, peached, and thyme and 1 teaspoon of salt. Simmer over medium until peaches and tomatoes break down. Stirring occasionally and using the back of a wooden spoon to mash them up, about 15 minutes.
  3. When looking very soupy but still with a few chunks remove from heat, remove thyme, and puree the soup in a blender (I usually do this in 2 batches). Strain into a clean pot through a find mesh strainer, using the back of a ladle in a swirling motion to get it through but don't press.
  4. Place strained soup back on med-low. Add cream, sugar, and cayenne pepper. Season with salt to taste if needed. Adjust cream, sugar, and cayenne as desired. Simmer on low for about five to ten minutes to allow flavors to meld.
  5. Allow to cool slightly before chilling in the fridge until cold, a couple of hours or overnight. Can certainly be served warm if you so desire. Serve with a few fresh herbs sprinkled on top.

More Great Recipes: Fruit|Vegetables|Appetizers|Side Dishes|Soups

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Comments (20) Questions (1)

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about 1 month ago Smoothiesrule

wow, Susan Campbell. sounds beautiful.

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about 1 month ago susan campbell

A hit at a fourth of July celebration. This being the height of heirloom tomato season at our So Cal farmers markets, I decided to kick it up a notch by making half the recipe with yellow tomatoes, and the other half with a red tomatoes (yellow peaches in both). Both were served in the same bowl by slowly pouring both side by side into the bowl. The results was beautiful. Half the bowl presented a pale yellow, delicate flavor, while the other half was a pink, slightly more acidic -- but just as delicious -- version. It paired beautifully with bubblies (champagne and prosecco).

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about 1 month ago Smoothiesrule

getting rave reviews on this recipe. I would not do buttermilk as the cream balances the tang. Avocado oil might be worth a shot I suppose. Not surprisingly, have found the sugar level needs vary significantly with each tomato and peach purchase. And for those of you wanting to save time, it works fine with boxed Pomi tomatoes especially if you peel peaches first: no straining. Cook, blend, chill, done.

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3 months ago Lusty Dish

Mark Bittman has published a recipe similar to this, peach and tomato combination. It's worth a search..

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about 1 year ago eboyd

I'm thinking of trying this with buttermilk instead of cream... has anyone tried this already?

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3 months ago BaliThai

Did you ever try the tomato peach soup with buttermilk? If so, how was it?

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almost 2 years ago babycook

I made this a few weeks ago, and it was so well received that the three people who came to dinner made it for subsequent dinner parties, also to rave reviews. I'm making it again tonight!

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almost 2 years ago Beth Kirby | {local milk}

I cannot tell you how happy that makes me to hear! Wonderful.

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about 2 years ago Michelle

Just tried this with some DELICIOUS local peaches and heirloom tomatoes and it was fabulous. Got rave reviews. I added in a sprinkling of pomegranate seeds for color and texture...yummmm!!!!!

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almost 2 years ago Beth Kirby | {local milk}

Pomegranate...how interesting! And it totally makes sense.

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about 2 years ago Ann

Any adaptations recommended to make this in a crock pot?

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about 2 years ago Betsey Walker Culliton

This was delicious! I also added a drizzle of balsamic for some added depth.

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about 2 years ago TessaVA

Very delicious...summer in a bowl! Why strain the soup? Purée it in the blender long enough and you get a silky smooth soup while retaining the good fiber of the fruits. A garnish of finely diced peach in a little salsa would be perfect finishing touch to dress it up. This one's a keeper.

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about 2 years ago Becca Ann Entenberg

Hi, about how many sprigs of thyme would be in a bunch? I'm using fresh from the backyard so I'm not sure how much to put in. Thanks!

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about 2 years ago Beth Kirby | {local milk}

I usually grab a small handful from my plant, like 10-15 sprigs?

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about 2 years ago Becca Ann Entenberg

Made it today and it was delightful. Thanks for the recipe!

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about 2 years ago ChrisVeros

Trying this now. Another notch in my stick blender.

I'm trying it with less cooking. I am a student of the gazpacho. I kept the tomatoes stone raw but I'm roasting the peaches because they weren't as ripe.

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about 1 year ago macfly18

How was this with less cooking? I'm all about tomatoes and blenders this week.

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about 2 years ago Marquis

I LOVE this! I've made a tomato mango soup and loved it, but I bet this has such a different flavor. I can't wait to try the peach-tomato combination, myself!

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about 2 years ago cindy

Gotta have me some of this soup.