Chilled Peach, Tomato and Cucumber Soup

This refreshing twist on traditional peach soup was created by a member of the Hungry Intellectuals and brought to our May meeting, A Walk In The Woods. The smoothness and sweetness of the farmers' market peaches disguise the healthy tomatoes and cucumber flavors, and the cinnamon gives it a nice kick. The soup received rave reviews from everyone!

Ingredients

4 large ripe peaches

2 large ripe tomatoes

1 medium ripe cucumber, peeled and diced
Ground cinnamon

Sugar
Mint sprigs

Method

Bring a medium pot of water to a boil. Cut a small “X” through the bottom of each peach and tomato, then drop them into the water to blanch for 20 seconds. Using a slotted spoon, transfer peaches and tomatoes to a bowl of ice water. When they are cooled, drain well then peel them, starting from the “X” at the bottom. Discard skin and pits and transfer to a food processor or blender.

Add cucumber and blend/puree until smooth. Add cinnamon and sugar to taste. Transfer to a large bowl, cover with plastic wrap and refrigerate until well chilled, about 2 hours.

Pour soup into bowls or cups, garnish with mint and enjoy!