Chilled Tomato and Stone Fruit Soup
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
An easy and no-cook soup that features stone fruits.
Preparation & Directions
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.
Transfer soup to a bowl and season with vinegar, olive oil, salt, and pepper.
Chill the soup until it’s very cold, at least a few hours.
Serve soup garnished with olive oil and coarse salt.
Soup tastes best served cold, but can also be served at room temperature.