Make Ahead

Chilled Tomato Peach Soup

July 19, 2013
1 Rating
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}

  • Prep time 20 minutes
  • Cook time 20 minutes
  • 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
In This Recipe
  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.

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A Southern writer with a cast iron skillet & a camera. Freelance food writer & photographer. Blogs at