Cold Cream of Tomato and Peach Soup

from a New York Times article in 2011
adapted by Kathy and Jeff Lindenbaum’s friend, Kristi Pangrazio

serves 4 as a first course

1 medium onion, chopped
2 tablespoons butter
2 pounds heirloom or best tomatoes, chopped
½ pound ripe peaches, peeled and chopped (save 4 slices)
½ cup heavy/whipping cream

For garnish: chopped tarragon, heavy cream, sliced peaches, sea salt

Sautée chopped onion in the butter for 5 minutes. Add the chopped tomatoes and peaches. Simmer until the tomatoes break up. Pour mixture into a blender. Add cream and purée until totally blended. Chill several hours.

Serve in bowls garnished with chopped tarragon, a slice of peach, a drizzle of cream, and a sprinkle of sea salt.

A surprisingly delicious combination!