Cold cream of tomato and peach soup

By tcasteel2000

Ingredients

• 1 chopped onion
• 2 tablespoons butter
• 2 pounds chopped tomatoes
• 1/2 pound chopped peeled peaches
• 1/2 cup cream (optional but good)
• chopped tarragon.
• 1 medium potato
• 4 large tomatoes
• 7 ounces good canned tuna
• 1/4 chopped black olives
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• Chopped chives

Preparation

Step 1

Cook 1 chopped onion in 2 tablespoons butter for 5 minutes. Add 2 pounds chopped tomatoes and 1/2 pound chopped peeled peaches. Simmer until the tomatoes break up. Add 1/2 cup cream (optional but good), purée, and chill. Garnish: chopped tarragon.

Boil 1 medium potato in salted water until tender, 15 to 30 minutes; drain, peel, and chop. Cut a 1/4-inch slice from the stem end of each of 4 large tomatoes and scoop out the insides.

Chop the pulp and top slices and mix them with the potato, 7 ounces good canned tuna, 1/4 chopped black olives, 1/3 cup olive oil, and 2 tablespoons red wine vinegar.

Stuff the tomatoes and serve raw. Garnish: chopped chives.