Chilled Tomato and Stone Fruit Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Michael Anthony
This riff on gazpacho gets unexpected sweetness—and great color— from the addition of cherries and a peach.
Ingredients
- 2 pounds beefsteak tomatoes (about 4), quartered
- 1 large English hothouse cucumber, peeled, seeded, cut into pieces
- 1 large ripe peach, peeled, halved
- 1/2 jalapeño, seeded (or with seeds for a spicier soup), chopped
- 1/2 garlic clove
- 1 cup fresh (or frozen, thawed) cherries (about 8 ounces), pitted
- 2 tablespoons (or more) white balsamic or Sherry vinegar
- 1/4 cup extra-virgin olive oil plus more
- 1 1/2 teaspoon kosher salt plus more
- Freshly ground black pepper
- Flaky sea salt (such as Maldon)
Instructions
- Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, 1/4 cup oil, 1 1/2 teaspoon kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.
- Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
- DO AHEAD: Soup can be made 2 days ahead. Cover and chill.
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