Peach, Tomato and Ginger Chilled Soup

In conversation with a close foodie friend I reminisced over a carrot fritter dish by the wonderful chef Maria Elia from her book The Modern Vegetarian. Back home I dug out the recipe from my copy of the book and chanced upon this recipe for a chilled soup. A refreshing taste of peach, tomato and ginger; so subtle.

I found the recipe online on Foster's Daily Democrat if you want to replicate it or go and buy Maria Elia's book.  It is a great mixture of plum tomatoes, sliced ginger and peaches with shallots and garlic. As you can see it is so beautiful dish... so colourful and makes for a great summer dinner party starter. You can make it in advance and keep in chilled in the refrigerator until serving.

The dish has reflections of the traditional Spanish gazpacho or the fruity version involving watermelon but I am also reminded of a dish I tried many years ago with white currents, milk and yoghurt. Since making this dish I have gone down a rabbit hole of investigating fruit soups; from Finnish Bilberry soup, to Hungarian cold fruit soups.... really intrigued to try a Armenian apricot soup (tsirani vosp apur) with red lentil and apricots from the capital city Yerevan.