Monday, December 30, 2013
Sunday, November 10, 2013
Thursday, October 31, 2013
Saturday, September 28, 2013
Thursday, September 12, 2013
Tuesday, July 23, 2013
Serves 6 as a first course
2 pounds ripe tomatoes, chopped
1 1/2 pounds ripe peaches, pitted and chopped
1/2 cup chopped white onion, finely chopped
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
Fine sea salt freshly ground black pepper
Tiny basil leaves for garnish
Toss 1/2 cup of the tomato and 1/2 cup of the peach in a bowl with 2 tablespoons of the onion, 1 tablespoon of the oil, and 1/4 teaspoon salt.
Puree the remaining tomato, peach, in a blender with the cumin, the remaining 2 tablespoons oil, 1 1/4 teaspoons salt, and 3/4 teaspoon pepper until it is very smooth, then chill the soup until it’s cold.
Serve the soup with the chopped tomato mixture and tiny basil leaves.