Tender, just-ripe peaches and a sweet Vidalia onion slap a Southern stamp on this chilled summertime soup.
Makes about 2 quarts
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3 medium-size yellow tomatoes, seeded and chopped (about 2 pounds)
1 yellow bell pepper, seeded and chopped
1 medium cucumber, peeled, seeded, and chopped
1 garlic clove, chopped
3 fresh peaches, peeled and chopped
1 small Vidalia onion, chopped
1/4 cup lime juice
2 tablespoons rice wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 1/2 teaspoons salt
1/2 teaspoon pepper
Garnish: fresh peach slices
Prep: 30 Minutes
Cook: 4 Hours
Process first 6 ingredients in a food processor or blender until smooth, stopping to scrape down sides.
Stir together vegetable puree, lime juice, and next 5 ingredients. Cover and chill at least 4 hours. Garnish, if desired.