Tomato Peach And Hyssop Soup Recipes

Steps:

• In saucepot, over medium-high heat, add the grapeseed oil, celery and shallots, and saute until the shallots are translucent. Reduce the heat to medium, then add the apple juice and tomato juice. Bring to a boil, then lower the heat to a simmer. Add the tomatoes and cook for 25 to 30 minutes. Remove the pot from the stove and add the peaches. Puree the mixture with an immersion blender, or cool for 5 minutes and add it to a food processor. Return the pot to the stove over low heat, then add the salt, yogurt and honey and cook for 10 minutes. Remove from heat and whisk in the butter. Portion the soup into bowls and garnish with basil and mint.
• Serving options: Sour cream or creme fraiche make a great garnish for this soup.

Steps:

• Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
• Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa.

Steps:

• In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.
• Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.
• Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.

Steps:

• Pulse 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.