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Chilled Tomato Peach Soup

Elina James
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Soups
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 3 large ripe tomatoes, chopped (or 2 cups cherry tomatoes)
  • 2 ripe peaches, peeled and pitted
  • ½ small red bell pepper, chopped
  • ½ small onion, chopped
  • 1 garlic clove, minced
  • 1 tbsp olive oil
  • 1–2 tsp honey or agave (optional, for extra sweetness)
  • 1–2 tbsp fresh lemon or lime juice
  • 1 tsp fresh basil or mint leaves, chopped
  • Salt and black pepper, to taste
  • ½ cup cold vegetable broth or water (adjust for desired consistency)
  • Optional Garnishes:
  • Fresh basil or mint leaves
  • Drizzle of olive oil
  • Tiny diced peaches or tomatoes
  • Toasted nuts (almonds or pine nuts)

Instructions
 

  • Sauté Aromatics (Optional): In a small pan, heat olive oil over medium heat. Add chopped onion, red bell pepper, and garlic; sauté for 3–4 minutes until softened. Let cool slightly.
  • Prepare Fresh Ingredients: Chop tomatoes and peaches into chunks. If using fresh herbs, chop them finely.
  • Blend the Soup: In a blender, combine tomatoes, peaches, sautéed aromatics (if using), lemon juice, honey, and vegetable broth. Blend until smooth and creamy.
  • Season: Add salt, black pepper, and fresh herbs. Blend again briefly. Adjust sweetness or acidity as desired.
  • Chill the Soup: Transfer the soup to a bowl, cover, and refrigerate for 1–2 hours until well chilled.
  • Serve: Pour into bowls or glasses. Garnish with fresh herbs, a drizzle of olive oil, or tiny diced peaches or tomatoes. Serve cold for a refreshing summer starter.