2 Peaches [freestone, chopped, about 2 cups]
3 cups Tomatoes [cored, chopped]
1/4 cup Sweet Onion [minced]
1/4 cup Fresh Basil [+ a little for garnish]
1/2-1 Tbs White Wine Vinegar
1 Tbs Extra Virgin Olive Oil
1/4 tsp Salt [+ more to taste]
Freshly Ground Black Pepper
Puree peaches, tomatoes, + onion in a blender. Add remaining ingredients + puree a few minutes more till very smooth. Adjust vinegar + salt + serve garnished with a little basil.
Jeanne Hukto
Hi Laine, Hope you are enjoying Texas! Looks like you are already into the local ingred. I will have to try the peachy tomato soup and the peach salsa soon. Happy summer. Jeanne Hutko
Janet Daoust
Laine, What a neat idea to publish your recipes–your peachy soup is just in time for the Red Haven Peaches that are ripe in Michigan. I have three bushel resting on my dining room table waiting to be canned or used. They smell wonderful.
Wishing you the best as you experience Texas and it’s cultural tastes. Keep the great recipes coming. Janet Daoust