Chilled Tomato and Stone Fruit Soup

Ingredients

• 2 pounds beefsteak tomatoes (about 4), quartered
• 1 large English hothouse cucumber, peeled, seeded, cut into pieces
• 1 large ripe peach, peeled, halved
• ½ jalapeño, seeded (or with seeds for a spicier soup), chopped
• ½ garlic clove
• 1 cup fresh (or frozen, thawed) cherries (about 8 oz.), pitted
• 2 Tbsp. (or more) white balsamic or Sherry vinegar
• ¼ cup extra-virgin olive oil plus more
• 1½ tsp. kosher salt plus more
• Freshly ground black pepper
• Flaky sea salt (such as Maldon)

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