Golden Tomato and Peach Soup
Original recipe by Erin French
Big Heart Little Stove: Bringing Home Meal & Moments From The Lost Kitchen
This weekend is the annual Peach Festival in Palisade, Colorado. The town begins the festivities the whole week before with the festival as the grand finale! So in the spirit of the Palisade Peach Festival, I decided to try out the Golden Tomato and Peach Soup recipe by Erin French, page 64 in Big Heart Little Stove, one of my favorite cookbooks!
Ingredients
2 pounds yellow tomatoes, any type, roughly chopped
2 ripe peaches, peeled, pitted, and roughly chopped
2 tablespoons seasoned rice wine vinegar (I used regular rice wine vinegar with no extra seasoning)
2 garlic cloves, peeled
Seeds from ½ small jalapeno pepper (or more, if you like it spicy)
½ teaspoon kosher salt, plus more to taste
2 ears fresh corn, husks and silk removed
For Serving
Extra-virgin olive oil
Juice of 1 lime
¼ cup fresh Thai basil leaves (I didn’t have Thai so I used Sweet Basil)
¼ cup fresh cilantro leaves
1 cup Sungold tomatoes, sliced ( I used my Black Strawberry Tomatoes from the garden)
Maldon salt (I used regular sea salt)
Directions
Prior to making the soup, place six soup bowls in the freezer to chill. I halved the recipe because it was just for Andy and I so I only froze two bowls.
In a blender, combine the tomatoes, peaches, vinegar, garlic, jalapeno seeds, and kosher salt and blend until completely smooth. Pour the mixture through a fine mesh strainer set over a bowl and chill until cold about 1 hour.
Fill a large bowl with a couple handfuls of ice and cold water and set aside.
Fill a large pot with water and salt it generously. Bring the water to a boil over medium-high heat and drop in the corn. Cook until just tender, 2 to 3 minutes. Transfer the corn to the ice bath to stop the cooking and cool it, 2 to 3 minutes. Remove the corn from the ice bath.
Stand one ear of corn up in a large bowl and use a good sharp knife to zip off the kernels, rotating the ear as necessary. Keep 3 or so rows of kernels intact in about 1-inch sections, and reserve these for garnish. Stir the remaining corn into the soup.
Serve: Divide the chilled soup among the chilled serving bowls. Float the reserved bits of corn on top, drizzle with olive oil, and top each bowl with a drizzle of lime juice. Sprinkle with the Thai basil and cilantro leaves and add a few sliced Sungolds to each bowl. Finish with Maldon salt and serve.
This soup is super tasty and easy to make! If you are not a fan of tomato soup, it does still have a bit of acidity from the tomatoes; but if you love a good tomato soup this one is fantastic as it has the unexpected and delightful flavors of the peaches with a zing of the pepper seeds!
Bon Appetit!
Big Heart Little Stove
by Erin French
ISBN 978-1-250-83231-3
