Directions:
- Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
- Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. Serve soup in bowls topped with tomato peach salsa.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.62 Kcal (668 kJ) | ||
| Calories from fat | 63.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 11% | |
|---|---|---|---|
| Sodium | 595.15mg | 25% | |
| Potassium | 730.02mg | 16% | |
| Total Carbs | 23.22g | 8% | |
| Sugars | 16.37g | 65% | |
| Dietary Fiber | 4.9g | 20% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 34.2mg | 57% | |
| Iron | 0.4mg | 2% | |
| Calcium | 44.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 43.1 Kcal (180 kJ) | ||
| Calories from fat | 17.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 11% | |
|---|---|---|---|
| Sodium | 160.69mg | 25% | |
| Potassium | 197.1mg | 16% | |
| Total Carbs | 6.27g | 8% | |
| Sugars | 4.42g | 65% | |
| Dietary Fiber | 1.32g | 20% | |
| Protein | 1.02g | 8% | |
| Vitamin C | 9.2mg | 57% | |
| Iron | 0.1mg | 2% | |
| Calcium | 12mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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