This is an utterly delicious recipe I came up with last night using the sweetest yellow peaches and the ripest yellow tomatoes. The sauteed onions tip the scale to make this a savory soup, but the addition of the mascarpone cheese makes this just so creamy and wonderful.
oh please try it, pleeeeeeeeeze 🙂
Its definitely a must for a hot august night. I’m trying to convince my husband that soups can be great cold, I think this one will do the trick!
So first up, saute 1 small chopped up onion in 1 tablespoon butter, adding 1/2 tsp salt and a pinch of ground white pepper. Cook on low heat, taking care not to brown the onions, for 10 minutes.
Next boil a pot of water (here I used a pot that was already boiling with potatoes from another dish). Using a small pairing knife, cut a shallow X on the smooth end of the peach. Drop the peaches in the boiling water, making sure the water covers them completely. Let them boil away with the lid on for 3 minutes. This helps loosen the skin on the peaches so you can easily peel it off.
Using your pairing knife, peel the peaches, cut them in half and remove the pit, then roughly chop them up. You’re going to be pureeing all the ingredients later, so everything can just be chopped up real quick and rough.
Quickly chop up one and a half medium sized heirloom tomatoes, or you could just use one of those super duper large heirloom tomatoes.
Add the chopped peaches and tomatoes to the pan with the sauteed onions. Turn the heat to medium and cook for about 8 minutes, until the peaches and tomatoes have broken down and released all their juices.
Add 1/3 cup mascapone
Stir and transfer to a blender.
Start off on low for about a minute, then bump it up to medium/high for 2 more minutes or until its as smooth as you like. Add several ice cubes or spoonfuls of cold water to thin out the soup and season with salt and pepper. Keep in mind that you might need to add extra salt and pepper after the soup has chilled, since seasonings taste stronger when food is hot and more muted when cold.
At this point you can transfer it to your fridge to chill.
But I needed it to chill quickly, so I poured the soup into a metal bowl and set it over a bowl of ice water. Then I added several ice cubes to the soup to thin it out and cool it down. After stirring for a few minutes, my soup was nice and cold. I ladled it into small soup bowls and garnished it with chopped tarragon. Finely chopped fresh peaches would also be nice, as well as fresh basil.
1 small chopped onion
2 ripe yellow peaches
1.5 yellow heirloom tomatoes, or 2 cups chopped tomatoes (can substitute with ripe red tomatoes)
1/3 cup mascarpone cheese (can substitute with heavy cream)
2 Tablespoons fresh chopped tarragon for garnish (basil would also work nicely)
salt and pepper to taste