====== Chilled Tomato and Stone Fruit Soup ======
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===== 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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===== Info =====
  * **Prep:** -
  * **Cook:** 0
  * **Serves:** 6
  * [[http://www.bonappetit.com/recipe/chilled-tomato-and-stone-fruit-soup|Source]]


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===== Directions =====
  - Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, ¼ cup oil, 1½ tsp. kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.
  - Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.
  - DO AHEAD: Soup can be made 2 days ahead. Cover and chill.

{{tag>tomato cucumber peach jalapeno cherries balsamic_vinegar sherry_vinegar cold}}
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