Chilled Tomato and Stone Fruit Soup

Muir Glen Chilled Tomato and Stone Fruit Soup Recipe


1 28-oz can Muir Glen® Fire-Roasted Diced Tomatoes

1 large English cucumber, peeled and seeded

1 peach, peeled and diced

1 jalapeno, seeded and chopped

1 clove garlic

8 oz sweet cherries, seeded (about 15)

2 tablespoons white wine vinegar

2 tablespoons olive oil

1 1/2 teaspoons kosher salt

1 teaspoon ground white pepper

coarse salt, for garnish

high quality olive oil, for garnish

Prep time: 10 minutes  |  Total time: 10 hours

An easy and no-cook soup that features stone fruits.

Preparation & Directions

  1. Add the tomatoes to a blender and blend until smooth. Then add other vegetables and fruits and continue to blend until the soup is smooth.

  2. Transfer soup to a bowl and season with vinegar, olive oil, salt, and pepper.

  3. Chill the soup until it’s very cold, at least a few hours.

  4. Serve soup garnished with olive oil and coarse salt.

Soup tastes best served cold, but can also be served at room temperature.