Tomato and Peach Soup

1. 1

   In saucepot, over medium-high heat, add the grapeseed oil, celery and shallots, and saute until the shallots are translucent.

2. 2

   Reduce the heat to medium, then add the apple juice and tomato juice.

3. 3

   Bring to a boil, then lower the heat to a simmer.

4. 4

   Add the tomatoes and cook for 25 to 30 minutes.

5. 5

   Remove the pot from the stove and add the peaches.

6. 6

   Puree the mixture with an immersion blender, or cool for 5 minutes and add it to a food processor.

7. 7

   Return the pot to the stove over low heat, then add the salt, yogurt and honey and cook for 10 minutes.

8. 8

   Remove from heat and whisk in the butter.

9. 9

   Portion the soup into bowls and garnish with basil and mint.

10. 10

    Serving options: Sour cream or creme fraiche make a great garnish for this soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.