Cold Creamy Tomato and Peach Soup
Summary
| Yield | |
|---|---|
| Source | Mark Bittman (NY TImes Magazine 8/5/2011) |
| Prep Time | 30 minutes |
| Recipes | Vegetarian |
Description
We snagged this recipe from last week's NY Times Magazine--it's a great simple soup for our tomatoes and peaches.
Ingredients
- 2 T butter (unsalted)
- 1 onions
- 2 lb tomatoes, chopped
- 1⁄2 lb peaches, peeled and chopped
- 1⁄2 c heavy cream
Instructions
Melt the butter in a saucepan and cook onions over medium heat for approximately 5mins, until translucent. Add tomatoes and peaches and simmer until the tomatoes are breaking up and the peaches are soft (approximately 15mins). Add the cream (optional) and puree. Season to taste with salt and freshly ground black pepper, then chill. Serve cold.
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