Veganized a Recipe by Beth Kirby via Food 52 | Serves: 4 | Time : ~20 min (+ chill time)
1 clove garlic, roughly minced 3/4 cup shallot (about 1 medium), roughly chopped 1 tbsp EVO 2 lbs ripe heirloom #tomatoes, quartered 1 lb ripe #peaches, quartered 1 bunch fresh thyme, tied with kitchen twine 1 to 2 tsp salt, to taste 2/3 cup #avocado crema 4 tsp sugar, or to taste 1 pinch cayenne pepper, or to taste
Don't bother peeling anything. It will all get caught in the strainer later.
First, heat oil and sweat the shallot and garlic over medium low until aromatic and translucent.
Add in tomatoes, peaches, and thyme and 1 teaspoon of salt. Simmer over medium until peaches and tomatoes break down. Stirring occasionally and using the back of a wooden spoon to mash them up, about 15 minutes.
When looking very soupy but still with a few chunks remove from heat, remove thyme, and puree the soup in a blender. Strain into a clean pot through a find mesh strainer, using the back of a ladle in a swirling motion to get it through but don't press.
Place strained soup back on med-low. Add cream, sugar, and cayenne pepper. Season with salt to taste if needed. Adjust cream, sugar, and cayenne as desired. Simmer on low for about five to ten minutes to allow flavors to meld.
Allow to cool slightly before chilling in the fridge until cold, a couple of hours or overnight.