Cool down with two of chef Randy Evans’ tantalizing chilled soup recipes. While Gazpacho is perhaps the better-known combination, the peach soup-we can assure you-is amazing!
Photography By Francine Spiering | June 25, 2015


For the Soup

Combine all ingredients in a nonreactive container; cover and refrigerate overnight. Purée in a blender; strain through a medium mesh strainer. Return to container. Refrigerate until chilled. Adjust seasoning if necessary.

For the Garnish

Marinate the tomatoes, avocado and onion in lime juice and 1 tablespoon olive oil. Refrigerate until ready to serve.

To Plate

Place a 2-inch ring in the center of a chilled bowl. Fill with 2 tablespoons marinated vegetables. Ladle cold soup around the ring; gently remove ring and serve.


  • 3½ cups diced seeded tomatoes
  • 1 cup diced red bell pepper
  • 1 cup diced seeded peeled cucumber
  • ½ cup diced red onion
  • Juice and zest of 1 lemon
  • 1 cup tomato juice
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Louisiana hot sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh thyme leaves, stemmed
  • Pinch cayenne pepper
  • Kosher salt and black pepper to taste
  • ½ pint yellow sweet grape tomatoes, halved
  • ½ cup red sweet grape tomatoes, halved
  • 1 small avocado, diced
  • 1 tablespoon minced red onion
  • Juice of 1 lime
  • 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt and black pepper to taste
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