Upgrade your average tomato soup with Randy Feltis’ veggie/fruit hybrid paired with a delectable mint pesto!
Tomato and peach soup with mint pistachio pesto
Prep time: 10 min
Cook time: 40 min
Special tools: food processor, strainer
Serves 8
Ingredients:
- 1/2 cup diced shallots
- 3 tbsp chopped garlic
- 1 cup white wine
- 4 cups diced fresh tomatoes
- 3 cups diced fresh peaches
- 1 can tomato juice (8 ounces)
- 8 oz veg or chicken stock
- Spice bomb: 4 star anise, 1 cinnamon stick, and 2 bay leaves (wrapped in cheese cloth and tied)
- Salt and pepper
- Splash of olive oil
Method:
In a large stock pot, heat olive oil, garlic and shallots. Add tomatos, peaches and deglaze with white wine. Reduce buy 1/3 and add tomato juice and stock. Toss in spice bomb and simmer for 30 minutes.
Remove bomb and puree, strain, season.
Portion and garnish with crostini and pesto.
Mint pistachio pesto
Ingredients:
- 1 clove of garlic or a piece of garlic shoot
- 3 tbsp roasted pistachios
- Grab of fresh mint
- Grab of fresh basil
- 1/2 cup olive oil
- Salt and pepper
Method:
In a mortar and pestle, crush the garlic and pistachio. Add mint, basil, and salt and pepper. Adjust consistency with olive oil.
Courtesy Randy Feltis