Serves 2
120 min
Chilled Tomato Peach Soup with Pistachio Basil Pistou
Recipe GLPRca86be9c3b0a33
A refreshing chilled soup that celebrates the sweetness of ripe summer peaches paired with sweet heirloom tomatoes, brightened by lime juice and zest. The velvety soup is garnished with a vibrant pistachio and basil pistou made with toasted nuts and fresh herbs bound with pistachio oil, creating a luxurious and elegant first course or light appetizer.
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Ingredients
2 large yellow heirloom tomatoes
4 medium ripe yellow peaches
1 large lime, juiced
½ lime, zested
8 fresh basil leaves, divided
¼ cup (28g) roasted shelled pistachios
1½ tablespoons (22ml) pistachio oil
Fleur de sel, to taste
Directions
Bring a large pot of water to a rolling boil. Using a sharp paring knife, score a small X on the bottom of each tomato and peach. Gently place them into the boiling water and blanch for 30 seconds. Remove with a slotted spoon and immediately transfer to an ice water bath to cool completely. Once cool, the skins should slip off easily. Peel away the skins and discard them.
Roughly chop the peeled peaches and tomatoes. Add them to a blender along with the lime juice, lime zest, 4 basil leaves, and a pinch of fleur de sel. Blend on high speed until completely smooth and pureed, about 1-2 minutes. Taste the soup and season with additional fleur de sel as needed.
Transfer the blended soup to a container and refrigerate for at least 2 hours or until well chilled. While the soup chills, prepare the pistou: add the shelled pistachios, remaining 4 basil leaves, and a small pinch of fleur de sel to a food processor and pulse until finely chopped and well combined, about 30 seconds. Alternatively, finely chop by hand using a sharp chef's knife.
Pour the pistachio oil into the finely chopped pistachio-basil mixture and pulse briefly until just combined, or stir together if hand-chopped. The pistou should have a rough, chunky texture.
Ladle the chilled soup into cold serving bowls or glasses. Top each serving generously with a spoonful of the pistachio basil pistou. Serve immediately.
