Chilled Tomato and Stone Fruit Soup

Ingredients for Chilled Tomato and Stone Fruit Soup

• 900g beefsteak tomatoes (about 4), quartered

• 1 large English hothouse cucumber, peeled, seeded, cut into pieces

• 1 large ripe peach, peeled, halved

• 1/2 jalapeño, seeded (or with seeds for a spicier soup), chopped

• 1/2 garlic clove

• 240ml fresh (or frozen, thawed) cherries (about 230g ), pitted

• 2 tablespoons (or more) white balsamic or Sherry vinegar

• 60ml extra-virgin olive oil plus more

• 1 1/2 teaspoons kosher salt plus more

• Freshly ground black pepper

• Flaky sea salt (such as Maldon)

How to make Chilled Tomato and Stone Fruit Soup

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, 60ml oil, 1 1/2 teaspoons kosher salt, and 240ml 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.