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Acidity and sweetness come together in this soup made with sliced heirloom tomatoes and wedges of white and yellow peaches, with a hint of tarragon.

Source: Martha Stewart Living, June 1999

Ingredients

Directions

Cook's Notes

Chefs often refer to this style of soup, made from the collected juices of fruits and vegetables, as "waters" because the liquid is so clear and pure. The "chefs' method" is time-consuming and requires large quantities of produce for a relatively small yield. This adaptation, which calls for processing the tomatoes and peaches with a food mill, generates more juice faster.

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