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!
Ingredients
SERVINGS: 4 – 6 Serving(s)
- 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
Garnish
- 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
Instructions
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.
