Chilled Tomato and Stone Fruit Soup
Chilled Tomato and Stone Fruit Soup is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Pulse tomatoes in a blender until finely chopped and transfer to a large bowl.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPulse tomatoes in a blender until finely chopped and transfer to a large bowl.
Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes.
Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper.
Cover and let sit at room temperature 1 hour, or chill at least 12 hours.
Season soup with kosher salt, pepper, and more oil and vinegar, if desired.
Serve soup drizzled with oil and seasoned with sea salt and pepper.
DO AHEAD: Soup can be made 2 days ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.