Chilled Tomato Peach Soup
1 Clove Garlic, roughly minced
3/4 cup Shallot (about 1 medium), roughly chopped
1 Tbs. Olive Oil
2 lbs. rip Heirloom Tomatoes, quartered
2 cups puree arete Peach Puree
1 bunch fresh thyme, tied with kitchen twine
Kosher salt to taste
2/3 cup heavy cream
4 tsp. sugar (to taste)
1 pinch cayenne pepper (to taste)
Heat oil and sweat shallot and garlic over medium low heat until aromatic and translucent. Add tomatoes, peach puree, thyme and salt. Simmer over medium heat until the tomatoes break down. Stir occasionally and use the back of a wooden spoon to mash them up, about 15 minutes.
When looking very soupy, with a few chunks, remove from heat. Remove thyme, and puree the soup in a blender. Strain into a clean pot through a fine mesh strainer (or cheesecloth), using the back of a ladle in swirling motion to get through strainer. Do not press. Place strained soup on medium-low heat. Add cream, sugar and cayenne pepper. Season with salt to taste if needed. Simmer on low for about 5 to 10 minutes to allow flavors to combine. Place in fridge until cold, a couple of hours or overnight. Serve with a few fresh herbs sprinkled on top.
Mango Coconut Cole Slaw
1/2 cup puree arete Mango Puree
1/3 cup puree arete Coconut Puree
1 Tbs. Dijon Mustard
6 Tbs Apple Cider Vinegar
1 1/2 cups peanut oil
2 cups Shredded Cabbage
2 Carrots – grated
1 med. Bell Pepper – julienned
1/3 cup Scallions – chopped
Mix all sauce ingredients, except oil. Drizzle oil slowly over sauce while whisking briskly. Combine slaw ingredients, then mix with sauce.
Chill for 30 minutes before serving.