Chilled Tomato & Peach Soup with Pistachio & Basil Pistou
I’m not one for fruit in main courses… in fact normally I would never do such a thing.
But I found some really gorgeous yellow heritage tomatoes, and I felt inspired to get outside of my comfort zone.
We ate this as a main course, but to be fair it is more appropriate for an appetizer. It could look particularly cute in some fancy glasses.
- 4 medium ripe yellow peaches
- 2 large yellow heirloom tomatoes (some red and orange and even green are ok!)
- Fleur de sel
- 8-10 fresh basil leaves
- The juice of 1 large lime
- The zest of ½ a lime
- ¼ cup/28g pistachios , shelled
- 1 ½ Tablespoon/22ml extra virgin olive oil
- Peel the peaches using a sharp paring knife (the skins should come off fairly easily if ripe) and blanche the tomatoes by briefly blanching in boiling water in order to skin them.
- Combine the peeled peaches and tomatoes with a pinch of salt and 5 large basil leaves in a blender along with the lime juice and zest. Blend on high until smooth. T
- aste and season with additional salt if needed. Refrigerate until well chilled (at least 2 hours).
- While it’s chilling, make the pistachio basil pistou by pulsing together the shelled pistachios and four or five basil leaves with a pinch of salt with a hand blender. Add the olive oil and pulse until just combined.
- Serve soup topped with the pistachio basil pistou.