Chilled Fennel Soup With Orange Zest
The recipe Chilled Fennel Soup With Orange Zest can be made in around 45 minutes. This main course
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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