Tomato Peach And Hyssop Soup Recipes

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TOMATO, PEACH, AND HYSSOP SOUP



Tomato, Peach, and Hyssop Soup image

Hyssop, a member of the mint family with a subtle anise flavor, invigorates this chilled, sweet soup made with pureed heirloom tomatoes and ripe peaches. Serve it as a refreshing first course on a sweltering hot day.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 5

4 pounds red and yellow tomatoes, preferably heirloom, coarsely chopped (about 6 cups)
2 pounds peaches (about 8 peaches), halved and pitted, plus 2 peaches, cut into 1/4-inch slices, for serving
1 cup hyssop leaves, plus more leaves and flowers for garnish
Coarse salt
1 pound small tomatoes, such as cherry, pear, or heirloom, halved

Steps:

  • Toss together chopped tomatoes, the halved peaches, and the hyssop in a large bowl. Transfer tomato mixture to a food processor. Process mixture in batches until smooth. Transfer to a large nonreactive bowl. Stir in 1 1/2 tablespoons salt.
  • Drape a large piece of cheesecloth over another large bowl; pour tomato mixture onto cheesecloth. Gather corners of cheesecloth to enclose mixture, and tie corners around the handle of a long wooden spoon. Let bundle hang from the top shelf of the refrigerator over a large bowl so that liquid drips into bowl, at least 6 hours (or overnight). Discard solids in cheesecloth. Soup can be refrigerated in an airtight container up to 3 days, or frozen up to 1 month.
  • Divide the halved tomatoes and sliced peaches among serving bowls. Add 1 cup chilled soup to each bowl. Garnish with hyssop leaves and flowers. Sprinkle with salt.

TOMATO AND PEACH SALAD WITH WHIPPED GOAT CHEESE



Tomato and Peach Salad With Whipped Goat Cheese image

Whizzed in the food processor with some heavy cream and lemon zest, earthy goat cheese becomes rich and creamy, the perfect complement to juicy peaches and tomatoes. Fresh purslane, if you can find it, provides a slight crunch to the salad, but mâche or watercress would also work well. You could also tear up some basil, parsley or other tender herbs you have lying around and toss those in just before serving. Colorful, fresh and easy, this salad works as a starter, a side or a summery supper, piled on top of grilled bread.

Provided by Alexa Weibel

Categories     salads and dressings, vegetables, main course, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1 tablespoon whole-grain mustard, preferably Maille brand
1/2 teaspoon fresh lemon zest, plus 2 teaspoons juice
Kosher salt and black pepper
1/4 small red onion, very thinly sliced
4 ounces soft goat cheese or feta
6 tablespoons heavy cream
2 large heirloom tomatoes (about 14 ounces total), cored and cut into 1-inch wedges
2 medium peaches (about 12 ounces), halved, pitted and cut into 1/2-inch wedges
1 packed cup torn purslane, mâche or watercress (optional)

Steps:

  • In a large bowl, whisk the olive oil, vinegar, mustard and lemon juice. Season generously with salt and pepper, stir in the red onion and set aside.
  • Crumble the goat cheese into the bowl of a food processor and whip until creamy, scraping down the sides of the work bowl as needed, 1 to 2 minutes. Add the heavy cream and lemon zest and whip just until fluffy, about 1 minute, scraping the bowl as needed. Transfer to a bowl and season to taste with salt.
  • Spread the whipped goat cheese on a large serving platter or in shallow bowl, distributing it evenly using the back of a spoon. Add the tomato wedges, peach wedges and purslane to the dressing and toss to coat. Season to taste with salt and pepper. Place on top of the whipped goat cheese and serve immediately.

TOMATO-PEACH SALAD



Tomato-Peach Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield Yield:

Number Of Ingredients 0

Steps:

  • Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.
  • See all 50 Simple Salads

TOMATO AND PEACH SOUP



Tomato and Peach Soup image

Provided by Robert Irvine : Food Network

Time 1h5m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons grapeseed oil
1/3 cup diced celery
1/3 cup diced shallots
1/ 4 cup apple juice
1/4 cup tomato juice
8 vine-ripe tomatoes, roughly chopped
1 (15-ounce) can peaches, drained or fresh peaches, peeled and chopped
1 teaspoon salt
1/4 cup vanilla yogurt
2 tablespoons honey
2 tablespoons butter, room temperature
6 leaves each mint and basil leaves, thinly sliced, for garnish

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.

SUMMER TOMATO-PEACH CHUTNEY



Summer Tomato-Peach Chutney image

This gorgeous, orange-hued chutney is ideal with grilled meats or inside grilled cheese sandwiches. If you can, use meatier tomatoes like Romas or little Juliets. Heirloom slicers will taste good, but they bring a lot of water to the equation that will have to be cooked out.

Provided by Marisa McClellan

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h55m

Yield 24

Number Of Ingredients 11

1 ½ pounds tomatoes, cored and diced
1 ½ lbs yellow peaches - peeled, pitted, and diced
1 large sweet onion, minced
2 cups cider vinegar
1 ½ cups white sugar
1 ½ cups golden raisins
2 medium limes, zested and juiced
2 tablespoons grated fresh ginger
2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon crushed red pepper

Steps:

  • Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  • Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
  • Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
  • Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  • Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Nutrition Facts : Calories 95.4 calories, Carbohydrate 23.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.7 g, Sodium 198.6 mg, Sugar 20.4 g

YELLOW TOMATO AND PEACH GAZPACHO



Yellow Tomato and Peach Gazpacho image

The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl.

Provided by Sarah Copeland

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 10

4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving
6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving
2 cloves garlic, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1/2 English cucumber, peeled and finely chopped
1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced
1 purple scallion, thinly sliced, or 1/4 cup finely diced red onion
1 ripe peach, seeded and finely diced
Extra-virgin olive oil, for drizzling

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.

PEACH AND TOMATO GAZPACHO



Peach and Tomato Gazpacho image

Categories     Soup/Stew     Tomato     Appetizer     No-Cook     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Peach     Summer     Healthy     Vegan     Raw     Gourmet     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 first-course servings

Number Of Ingredients 10

1 1/2 lb tomatoes, chopped (4 cups)
1 lb peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water

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.

TOMATO-CHIPOTLE SOUP WITH FRESH PEACH SALSA



Tomato-Chipotle Soup with Fresh Peach Salsa image

Categories     Soup/Stew     Food Processor     Fruit     Onion     Tomato     Appetizer     Lunch     Peach     Summer     Healthy     Jalapeño     Cilantro     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 1/2 pounds plum tomatoes, seeded, chopped (about 6 cups)
1 cup (about) tomato juice
4 tablespoons chopped onion
3 tablespoons chopped fresh cilantro
2 teaspoons (or more) chopped canned chipotle chilies*
1 garlic clove, minced
1 ripe peach, peeled, pitted, diced
1 teaspoon minced jalapeño chili

Steps:

  • Reserve 1 cup chopped tomatoes for peach salsa. Place remaining tomatoes in processor and puree until smooth. Transfer to 2-quart glass measuring cup. Add enough tomato juice to puree to equal 5 cups tomato mixture. Place 2 cups tomato mixture in blender. Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons chipotle chilies and garlic to blender. Puree until very smooth. Stir puree back into tomato mixture in measuring cup. Season to taste with salt and pepper. Add more chopped chipotles, if desired. Cover; refrigerate until well chilled, about 1 hour. (Can be made 1 day ahead. Keep soup chilled. Cover reserved chopped tomatoes and chill.)
  • Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon cilantro, peach and jalapeño in small bowl. Ladle tomato soup into bowls. Sprinkle with peach salsa; serve.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

PEACH LEMONADE



Peach Lemonade image

Lemonade takes a trip south and is enhanced by the luscious juiciness of Georgia peaches. Easy enough to fix for a hot day and the blush color would be perfect for a spring brunch.

Provided by thedailygourmet

Categories     Lemonade

Time 10m

Yield 9

Number Of Ingredients 6

1 cup white sugar
7 cups water, divided
1 ¼ cups freshly squeezed lemon juice
2 fresh peaches, peeled and pitted
sliced peaches for garnish
ice as needed

Steps:

  • Place sugar in a saucepan. Pour in 1 cup water. Turn heat to medium and stir continuously until sugar granules are dissolved. Remove from heat and let cool.
  • Pour lemon juice into a pitcher. Pour in remaining 6 cups water.
  • Place pitted peaches into a Vitamix® blender. Blend until smooth. Pour peach purée into the pitcher along with the simple syrup (dissolved sugar in saucepan). Stir to combine.
  • Adjust to taste. Add garnish such as a slice of peach, ice, and serve.

Nutrition Facts : Calories 100 calories, Carbohydrate 26.5 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.7 mg

PEACH MINT SOUP



Peach Mint Soup image

A sweet, refreshing soup served chilled. For convenience, canned peaches may be substituted for fresh.

Provided by Kelsey Elizabeth

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h

Yield 5

Number Of Ingredients 9

1 tablespoon vegetable oil
3 cups sliced peaches, drained and chopped
¼ cup packed brown sugar
1 cup vegetable broth
½ cup coconut milk
3 tablespoons chopped fresh mint
1 cup peach yogurt
5 tablespoons vanilla yogurt
5 fresh mint leaves

Steps:

  • Heat the vegetable oil in a saucepan over medium heat. Cook the peaches in the hot oil until softened, about 5 minutes. Stir the brown sugar and vegetable broth with the peaches; continue cooking until the sugar dissolves, 10 to 15 minutes; remove from heat and allow to cool.
  • Stir the coconut milk and chopped mint through the peach mixture.
  • Pour the soup into a blender, cover, and puree until smooth. Pour the pureed soup into a large bowl, stir the peach yogurt thoroughly into the soup, and refrigerate until completely chilled. Top each serving with 1 tablespoon vanilla yogurt and a fresh mint leaf to serve.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 41.7 g, Cholesterol 4 mg, Fat 8.4 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 5.2 g, Sodium 146.5 mg, Sugar 37.4 g

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