Chilled tomato and stonefruit soup

Happy last weekend of summer, y’all.

Evan and I feel as though the summer has flown by, and we know we can’t be the only ones. With trips to NY to show my new collection of party kits and cards, my upcoming book Little Prints being released this fall, and a few other exciting things on the horizon (more to come on that), it’s been hard finding the right moment to pull the hand break and have some down time.

This weekend we plan on spending some time at home and sharing meals at the table (gasp) with our daughter Emmy. Flicking through a friend’s copy of Bon Appetit, I came across this juicy looking chilled soup that doesn’t have too many ingredients, comes together in a blender, and can be made two days ahead of time. Perfect for young moms.

Think of it as a souped up (no pun intended) gazpacho with gorgeous color from the addition of cherries and a peach.

Enjoy. And have a wonderful Labor Day weekend with your families.

x Christine


  • 2 pounds beefsteak tomatoes (about 4), quartered
  • 1 large English hothouse cucumber, peeled, seeded, cut into pieces
  • 1 large ripe peach, peeled, halved
  • 1/2 jalapeño, seeded (or with seeds for a spicier soup), chopped
  • 1/2 garlic clove
  • 1 cup fresh (or frozen, thawed) cherries (about 8 ounces), pitted
  • 2 tablespoons (or more) white balsamic or Sherry vinegar
  • 1/4 cup extra-virgin olive oil plus more
  • 1 1/2 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • Flaky sea salt (such as Maldon)


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, 1/4 cup oil, 1 1/2 teaspoon 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.


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