Chilled Tomato & Peach Soup
This creamy, cold soup is bursting with spicy appeal.
Ingredients:
4 heirloom tomatoes, quartered
2 donut 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
Sea salt
Method:
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.
Sun Ripened Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with both mixed heirlooms and Sungold cherry tomatoes, plus a bevy of complementary ingredients like focaccia bread, feta cheese and fresh, locally-made bucatini pasta, plus summery produce like purple eggplant, cucumbers and yellow Romano beans. So, uncork a bottle of wine, flip through this week’s recipe cards and then get cookin’ with these bright and beautiful summer favorites.
Here are a few recipe ideas for the week:
Ratatouille
This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.
Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.
Fresh Bucatini Pasta with Heirloom Tomatoes & Basil
Using top-notch olive oil and authentic Grana-style cheese are key to this dish’s success.
Heirloom Tomato & Herb Salad
A simple drizzle of oil and vinegar allows the natural tomato flavors to shine in this recipe from Martha Stewart.
Grilled Lemon-Garlic Zucchini
Brushed with a herb-kissed butter mixture, these zucchini slices pair well with grilled chicken, fish or steak.
Yellow Romano Beans with Caramelized Sweet Onions
These beautiful beans are tossed with flavorful onions and fresh parsley.
Plum Compote
This delectable compote is delicious spooned over yogurt, ice cream, even waffles or pancakes!
Chilled Pea Soup
Cooking the peas briefly retains their vibrant color, while the addition of fresh herbs keeps the finished soup tasting bright.
Ingredients:
4 cups chicken or vegetable broth, divided
6 cups shelled fresh peas
3 tablespoons unsalted butter
1 sweet onion, chopped
¼ cup fresh Italian parsley leaves
¼ cup fresh mint leaves
¼ cup crème fraîche or sour cream
2 tablespoons heavy cream or water
Sea salt and fresh ground pepper
Chopped fresh chives (for serving)
Method:
1. Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 2 cups broth and bring to a boil. Add peas, reduce heat, and simmer gently until tender, about 5 minutes.
2. Remove pot from heat. Add parsley, mint, and remaining 2 cups broth to pot. Purée soup in a blender or with an immersion blender, thinning with water if soup is too thick, until smooth. Season soup with salt and pepper. Chill until ready to serve.
3. Whisk crème fraîche and cream in a small bowl to blend. Serve chilled soup topped with chives, passing crème fraîche mixture alongside for spooning over.
Sun Ripened Recipes
No matter how you pronounce it, the word ‘tomato’ practically sings of summer, as well it should as the vine-ripened beauties are now at their best as the first heirlooms begin to arrive. This week’s box pays homage to the ripe, juicy tomato with both mixed heirlooms and Sungold cherry tomatoes, plus a bevy of complementary ingredients like Westward blue cheese and fresh basil and summery produce like Armenian cucumbers, sweet peppers and purple carrots. So, uncork a bottle of Italian white wine, flip through this week’s recipe cards and then get cookin’ with these beautiful and bright summer favorites.
Here are a few recipe ideas for the week:
Ratatouille
This rustic Provencal dish is summer in a bowl, with summer squash, eggplant and tomatoes.
Chilled Tomato Soup
Sweet and deeply flavorful, this chilled soup from Martha Stewart is perfect for a hot summer’s night.
Tomato Fritters
A favorite throughout the Mediterranean, these delightfully-crisp nibbles are a wonderful pairing for a summer salad.
Heirloom Tomato Salad with Pesto Vinaigrette and Fresh Mozzarella
A beautiful twist on the classic caprese salad!
Frisée Salad with Figs, Grapes and Blue Cheese
Juicy, crisp and cheesy—this salad has it all.
Slow-Roasted Ginger-Lime Carrots
This flavorful recipe from Jennifer Perillo’s Homemade with Love cookbook is especially beautiful made with this week’s purple carrots.
