This Tomato Peach Soup with Basil Pistachio pistou is a refreshing and surprising start to any summer meal! A pistou is typically made similar to a pesto; with garlic, basil, pine nuts and oil. I used avocado instead of the oil, and pistachio nuts. What a rich addition to the beautiful and flavor-packed soup!
Original inspiration from Sylvie at Gourmande in the Kitchen.
Makes: 4-6 cups
Prep time: 10-12 minutes
Chill time: 2-3 hours
- Peel the peaches and tomatoes using a sharp paring knife or by briefly blanching in boiling water.
- To blanch peaches and tomatoes make a small slit with a paring knife at the base of each. Gently lower into a large pot of boiling water for 30 seconds. Using a slotted spoon remove the peaches and tomatoes from the hot water, and set into an ice water bath to cool. The skins should slip off easily.
- Combine the peeled peaches and tomatoes with a pinch of salt and four or five large basil leaves in a high speed blender along with the lime juice and lime zest. Blend on high until smooth and finely pureed. Taste and season with additional salt if needed. Refrigerate until well chilled (at least 2 hours).
- Meanwhile make the pistachio basil pistou by pulsing together the shelled pistachios and four or five basil leaves with a pinch of salt in the small bowl of your food processor, or finely chop by hand. Add the tsp of lime juice and the avocado and pulse until just combined or stir into the hand chopped basil and pistachios.
- Serve soup in chilled bowls or glasses topped with the pistachio basil pistou.