I would have done better to have made ice cream from the FABULOUS cold tomato-peach soup that Mark Bittman made on the Today show I saw at the gym yesterday. It was so good, I ate it hot, right out of the pot. And then at room temp. Did I give you this recipe? It is divine.
Recipe: Cold cream of tomato and peach soup
- 1 chopped onion
- 2 tablespoons butter
- 2 pounds chopped tomatoes
- 1/2 pound chopped peeled peaches
- 1/2 cup cream (optional but good)
- chopped tarragon.
Cook 1 chopped onion in 2 tablespoons butter for 5 minutes. Add 2 pounds chopped tomatoes and 1/2 pound chopped peeled peaches. Simmer until the tomatoes break up. Add 1/2 cup cream (optional but good), purée, and chill. Garnish: chopped tarragon.
I had lunch with Judy Langille today - we hadn't seen each other all summer, so it was good to catch up.
Afterwards, we stopped at Jerry's so she could buy Yupo paper and I could buy charcoal and a large sketchbook. Then I went home and spent the rest of the afternoon with the Verizon tech who fixed my phone line. Now I have Internet from two sources. Great.