Chilled Tomato Peach Soup
Highlighted under: Light & Fresh
We had a pile of ripe tomatoes and some juicy peaches that needed to be used fast, so I decided to make this chilled soup. It’s a simple recipe that combines fresh produce, and it’s really refreshing on a hot day. Honestly, it takes only a few minutes to get everything blended, and the best part is that it can be as smooth or chunky as you like. We actually enjoyed it with some crusty bread, which I totally recommend.
When summer rolls around, I always find myself dreaming of ways to use all the fresh fruits and veggies. This time, my inspiration struck when I found a bunch of overripe tomatoes sitting on the counter, practically begging to be used. I had a few peaches in the fridge, so I thought why not blend them together?
The combination turned out absolutely delightful. I blended the tomatoes and peaches with a little bit of onion and garlic, and the result was bright and refreshing. I also learned that adding a bit of fresh basil at the end kicks things up a notch.
Why I Keep Making This
- Fresh ingredients make everything taste better
- It's super quick to prepare with no cooking involved
- Pairs wonderfully with some crunchy bread
- Perfect way to cool down in the heat
- Great for meal prep, just keep it in the fridge
Choosing Your Ingredients
For this recipe, the freshest tomatoes you can find really make a difference. I often head to my local farmer's market to scoop up some perfectly ripe heirloom tomatoes whenever I can. The peaches should be just as sweet and juicy, so give them a gentle squeeze – they should have a little give but not be too mushy. If I’m in a pinch, I’ve even used canned peaches, and it works out just fine.
Don’t skip the fresh basil; it gives the soup that lovely aromatic touch. You might consider adding a sprig of mint if you're feeling adventurous. That said, I usually stick with basil for that classic finish.
A Quick Note on Chilled Tomato Peach Soup
This soup not only cools you down but also feels light and refreshing on warm days. The garlic adds a subtle kick, but feel free to adjust the amount based on your preference. If you find garlic a bit too bold, you can just reduce it or roast it before blending for a milder flavor.
As for the consistency, I often find myself blending it longer on hot days to achieve a really smooth texture, but I like to leave a few chunks when I’m feeling a bit laid back. It’s also fun to play with the proportions of tomatoes and peaches; more peaches will make the soup sweeter, while the tomatoes keep it savory.
Ingredients
Gather these simple ingredients to whip up this chilled soup.
Ingredients
- 6 ripe tomatoes, quartered
- 2 ripe peaches, pitted and sliced
- 1 small onion, roughly chopped
- 1 clove garlic, minced
- 1 cup vegetable broth
- 1 tablespoon olive oil, use a good quality one
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
Follow these steps to create a delicious chilled soup.
Blend the Base
In a blender, combine the quartered tomatoes, sliced peaches, chopped onion, minced garlic, and vegetable broth. Blend until you have the consistency you like - I usually go for smooth but a bit of chunkiness is great too. Don't forget to scrape down the sides if needed.
Season It Up
Once blended, drizzle in the olive oil while blending on low, then taste and adjust the seasoning with salt and pepper. If it’s too thick, you can add more broth or water to reach your desired texture.
Chill and Serve
Transfer the soup to a bowl or pitcher and let it chill in the fridge for at least an hour to let the flavors meld. When you’re ready to serve, give it a good stir and garnish with fresh basil leaves. It’s perfect as is, but feels even more luxurious with a drizzle of balsamic glaze if you have some.
Pro Tips
- Using really ripe tomatoes and peaches makes a huge difference in taste.
- You can blend in a bit of cucumber for extra freshness.
- Chilling the soup helps the flavors really develop, so don’t skip that step.
- If you're feeling adventurous, try adding a bit of hot pepper for a kick.
How to Store Chilled Tomato Peach Soup
This soup can keep in the fridge for about three to four days, but I usually recommend consuming it within two days for the best flavor. Always store it in an airtight container to avoid any refrigerator odors sneaking in. If you notice it’s become a bit thicker, just stir in a splash of vegetable broth or cold water before serving.
If you have leftovers, I sometimes freeze them in small portions. Just remember to leave a little space in the container because liquids expand when frozen. The texture might change slightly after freezing and thawing, but it still tastes great!
Ways to Switch It Up
While the classic combination is fantastic, I’ve had fun adding a splash of lemon juice for a brighter taste or a spoonful of yogurt for creaminess, especially in colder months. You might also consider roasting the tomatoes beforehand; they can caramelize a bit, making the soup taste even more robust.
If you're after a bit of spice, a pinch of chili flakes can liven things up. And if you’re in the mood for textures, topping it with some toasted nuts or seeds adds a lovely crunch. You can even swap out the peaches for mango in the summertime for a different sweetness that’s equally delightful.
Questions About Recipes
→ Can I use canned tomatoes instead of fresh?
You can, but I wouldn't recommend it for this soup. Fresh tomatoes really shine here, and using canned changes the texture a lot.
→ Is this soup good for meal prep?
Absolutely! Just store it in an airtight container in the fridge, and it'll keep for 3-4 days, if it lasts that long.
→ What can I serve with this soup?
A nice crusty bread or maybe some grilled cheese would be awesome with it. A simple salad on the side would also work well.
→ How can I make it vegan?
This recipe is actually naturally vegan as it is, just double-check your broth. Most vegetable broths are vegan, but it helps to be sure.
Chilled Tomato Peach Soup
Created by: The Simplecooktips Team
Recipe Type: Light & Fresh
Skill Level: Beginner
Final Quantity: 4 servings
What You'll Need
Ingredients
- 6 ripe tomatoes, quartered
- 2 ripe peaches, pitted and sliced
- 1 small onion, roughly chopped
- 1 clove garlic, minced
- 1 cup vegetable broth
- 1 tablespoon olive oil, use a good quality one
- Salt and pepper to taste
- Fresh basil leaves, for garnish
How-To Steps
In a blender, combine the quartered tomatoes, sliced peaches, chopped onion, minced garlic, and vegetable broth. Blend until you have the consistency you like - I usually go for smooth but a bit of chunkiness is great too. Don't forget to scrape down the sides if needed.
Once blended, drizzle in the olive oil while blending on low, then taste and adjust the seasoning with salt and pepper. If it’s too thick, you can add more broth or water to reach your desired texture.
Transfer the soup to a bowl or pitcher and let it chill in the fridge for at least an hour to let the flavors meld. When you’re ready to serve, give it a good stir and garnish with fresh basil leaves. It’s perfect as is, but feels even more luxurious with a drizzle of balsamic glaze if you have some.
Extra Tips
- Using really ripe tomatoes and peaches makes a huge difference in taste.
- You can blend in a bit of cucumber for extra freshness.
- Chilling the soup helps the flavors really develop, so don’t skip that step.
- If you're feeling adventurous, try adding a bit of hot pepper for a kick.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 128 kcal
- Total Fat (g): 6.5g
- Saturated Fat (g): 0.7g
- Cholesterol (mg): 0mg
- Sodium (mg): 244mg
- Total Carbohydrates (g): 17.2g
- Dietary Fiber (g): 3.1g
- Sugars (g): 6.5g
- Protein (g): 2.2g