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Cold Tomato-Peach Soup with Basil
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Source: https://recipheon.com/en/recipes/soups/cold-tomato-peach-soup-with-basil
About this recipe
This cold tomato-peach soup with basil blends tomatoes, peaches, bell pepper, cucumber, olive oil, and fresh basil without cooking. It is a quick, pleasantly chilled option for days when you do not want to stand at the stove but still want an eye-catching dish. Serve it with crusty bread as a summer lunch, appetizer, or dinner.
Ingredients
Soup
700 g ripe tomatoes
2 large peaches (about 300 g)
1 red bell pepper
1/2 pickling cucumber
1 small red onion
1 garlic clove
3 tablespoons olive oil
2 tablespoons lemon juice
10–12 fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pinch chili flakes (optional)
3–5 tablespoons very cold water, optional, for adjusting the consistency
For Serving
2 tablespoons pumpkin seeds
a few basil leaves for garnish
Steps
Wash the tomatoes and peaches. Cut them into pieces and remove the pits from the peaches. Remove the seeds from the bell pepper, peel the cucumber, and finely chop the onion and garlic.
Put the tomatoes, peaches, bell pepper, cucumber, onion, garlic, basil, olive oil, black pepper and optional chili in a blender. Add most of the measured lemon juice and salt, reserving the rest for final seasoning.
Blend everything until smooth. If the soup is too thick, add 3–5 tablespoons of very cold water and briefly blend again.
Taste the soup and season with the reserved salt and lemon juice, without exceeding the listed quantities. Pour into a container, cover and refrigerate for at least 45 minutes, until cold throughout.
Before serving, stir the soup, pour into bowls or glasses, sprinkle with pumpkin seeds, and garnish with basil.
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