This creamy, cold soup is bursting with spicy appeal.
4 heirloom tomatoes, quartered
2 white peaches, pitted and quartered
1 garlic clove, minced
1 medium shallot, minced
1 tablespoon olive oil
1 bunch fresh thyme, tied with kitchen twine
¾ cup heavy cream
4 teaspoons sugar
Pinch cayenne pepper, or, to taste
1. In a large stockpot, sweat garlic and shallots with olive oil over medium-low heat until fragrant and translucent. Add in peaches, tomatoes, thyme and 1 teaspoon salt. Bring to a simmer and cook until tomatoes and peaches break down, about 15 minutes, using the back of a wooden spoon to help mash them up.
2. Remove from heat and remove thyme. Working in batches, purée soup in batches until smooth. Transfer soup back to pot by straining through a fine mesh strainer.
3. Bring heat back to medium-low and add cream, sugar and cayenne pepper. Check for seasoning and adjust cream, sugar or cayenne levels as desired. Simmer on low for about 5 minutes to allow flavors to meld. Then, remove from heat and allow to cool before transferring to the fridge. Serve cold, with chopped fresh herbs over top.