Chilled tomato and stone fruit soup with veal breast in a red wine and mustard jus

If its the middle of summer and you want a no-cook, amazingly fresh and flavorful soup, than this is it. I, of course, found it while browsing through my bon appetit magazine, but it turns out it’s from one of my favorite restaurants in New York City- Gramercy Tavern. You don’t even have to turn on the stove, which is great, and I just used my blender to get the consistency I wanted and it worked just fine. Again, I want to emphasize the importance of getting fresh produce. (Local and organic are a plus, but if you can’t, It’s not a huge deal-breaker). I made half of everything in the recipe just because it makes 6 servings and there are just 2 of us, (though brunel often counts as 2 people because of his muscles and ridiculous appetite) but after I tasted that I added a little extra of the fruit and cucumber to really bring that fresh, sweet flavor out. If this hasn’t made you want to get up and make it right now, you should make it because I said so 🙂

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INGREDIENTS

2 lb. beefsteak tomatoes (about 4) quartered
1 large English hothouse cucumber, peeled, seeded, cut into pieces
1 large ripe peach, peeled, halved
½ jalapeño, seeded (or with seeds for a spicier soup), chopped
½ garlic clove
1 cup fresh (or frozen, thawed) cherries (about 8 oz.), pitted
2 Tbsp. (or more) white balsamic or Sherry vinegar
¼ cup extra-virgin olive oil plus more
1½ tsp. kosher salt plus more
Freshly ground black pepper
Flaky sea salt (such as Maldon)

PREP

Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, ¼ cup oil, 1½ tsp. kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.

Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.

Soup can be made 2 days ahead. Cover and chill.

From my favorite BA magazine

Brunel, being the person who can’t have a meal without protein…I mean meat, lightly fried (not breaded!) a veal breast and made a nice hearty sauce to accompany. For that you sauté a shallot for a few minutes, add a cup of red wine, let it reduce by half, add a cup of beef broth, let that reduce by half, and add a dollup of any nice grainy mustard you have on hand (we have a horseradish mustard that gave a nice kick to it). And of course salt and pepper to taste. Make sure you let it reduce long enough; you’ll know by its thick consistency and won’t be watery at all (if you really need to add a pinch of flour).

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