Photo: Cala
Chilled Tomato and Stone Fruit Soup
11 ingredients
6 servings
openrecipes
This Chilled Tomato and Stone Fruit Soup is a riff on gazpacho and gets unexpected sweetness—and great color—from the addition of cherries and a peach.
Estimated Nutrition (whole recipe, rough)
348
Calories
5g
Protein
15g
Fat
49g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Peach | 1 medium (150g) | 59 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 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
- 1 fresh (or frozen, thawed) cherries (about 8 ounces), pitted
- 2 (or more) white balsamic or Sherry vinegar
- 1/4 extra-virgin olive oil plus more
- 1 1/2 kosher salt plus more
- Freshly ground black pepper
- Flaky sea salt (such as Maldon)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes