Bittman's cold cream of tomato and peach soup
The New York Times' Mark Bittman shares a simple and tasty summer dish:
- 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.
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.
- 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
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.