Categories: Soup

Ingredients

• 6 ripe peaches (2 lbs)
• 3 ripe tomatoes (1 lb)
• 1/2 C water
• 1 C cucumber, peeled, seeded & cubed
• 1 clove garlic, minced
• 1 T sherry vinegar, or to taste
• 2 T EVOO
• 1/4 C mixed minced herbs, parsley, tarragon, basil, or mint
• Minced yellow, red or orange bell pepper & herbs for garnish
• salt & pepper to taste

Directions

1. Place peaches and tomatoes on a parchment or silpat lined baking sheet. place in a 400 degree oven and roast for 20-30 minutes or until just tender.

2. Remove from the oven and let cool.

3. Peel, seed and chop the peaches and tomatoes.

4. In a blender or food processor, combine the peaches, tomatoes, cucumbers, water, garlic, sherry and olive oil. Process to desired smoothness.

5. Season with salt & pepper.

6. Chill well.

7. Just before serving, add half of the herbs and adjust seasoning.

8. Spoon into bowls.

9. Garnish with the remaining herbs and minced bell peppers. Drizzle with a titch more EVOO.

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