Summer isn’t exactly known as prime soup season. Of course chilled soups, like vichyssoise, begin to turn up on menus when the thermometer passes 70 degrees, but maybe you’re in the mood for something you can’t find on a country club menu.
If so. Josh Lawler of the Pine Street BYOB, Farm and the Fisherman knows what you’ve been craving. Chef Lawler’s summer recipe to share, a chilled golden tomato and peach “porridge”, is the perfect meal to cool you down following a hot day on the beach, or after a scorching sunburn. You can find the dish on the menu at Lawler’s restaurant beginning at the end of July and all the way through August.
Whether you try it at the restaurant, or this weekend, on your own, is up to you…
Golden Tomato and Peach "Porridge"
Serves four people
4 Large yellow heirloom tomatoes, peeled, seeded and rough chopped
3 large peaches, ripe, peeled, pit removed and rough chopped
1 hot pepper
3-4 Tb Purple Basil Sliced
¼ cup extra virgin olive oil
red wine vinegar to taste
½ cup crème fraiche
½ cup hot salami, cut into strips
- Mix peaches with the tomatoes. (It should be about 60% tomatoes and 40% peaches).
- Place in freezer ½ hour before serving.
- Before serving remove from freezer, it should be a little icy but not solid.
- Add the olive oil, salt, pepper and vinegar to taste. (The vinegar will balance the sweetness of the peaches).
- Add a few drops of hot sauce to taste as well. (It should have the consistency of thick oatmeal and very cold).
- Divide into four chilled bowls.
- Top with a spoon of the crème frache, some basil, and salami.
- Finish with a drizzle of good olive oil and coarse sea salt.
DIY Down The Shore [f8b8z]