Tomato Peach Soup


From the New York Times Magazine, Mark Bittman’s recipe is quick and easy and the perfect summer soup. 


1 white onion, chopped

2 lbs tomatoes, chopped

1 lb peach, peeled and chopped

2 Tbsps butter

½ cup cream (optional)  


Cook onion in butter for 5 minutes.  Add the tomatoes and peaches.  Simmer until the tomatoes and peaches break up.  Add cream if you like.  Puree and serve warm or chilled.  Add fresh herb garnish.  

Maddy NakadaComment