This Chilled Tomato, Peach and Ginger Soup from Maria Elia’s “The Modern Vegetarian” is a perfect blend of sweet and savory:

Start to finish: 21/2 hours (1 hour active)

Servings: 4

1/4 cup olive oil, plus extra for drizzling

2/3 cup thinly sliced shallots (about 4 medium)

1-inch piece fresh ginger, peeled and finely sliced

21/4 pounds plum tomatoes

8 peaches

4 garlic cloves, finely sliced

1 red chili, halved lengthwise and seeded

Pinch sugar

Salt and ground black pepper, to taste

1 cup water

8 basil leaves (Thai is best), torn

In a large saucepan over medium, heat the olive oil. Reduce the heat to medium-low, then add the shallots and ginger and cook until sticky and softened, about 15 minutes.

Meanwhile, bring a large saucepan of water to a boil. Cut a shallow X in the bottom of each tomato, then cut out the cores. Carefully add the tomatoes to the water. After 30 seconds, use a slotted spoon to remove them and set aside.

Repeat this process with the peaches, but let them sit in the hot water for 1 minute, or until the skins begin to loosen. Remove and discard the skins from the tomatoes and peaches, then set aside one of each to use as garnish.

Add the garlic and chili to the shallots, then cook for another 5 minutes.

Roughly chop the tomatoes, reserving any juice, and peaches, then add them and the juices to the shallots. Add the sugar, salt, pepper and water, then bring to a boil. Reduce the heat and simmer for 30 minutes.

While the soup simmers, remove the seeds from the reserved tomato (adding them to the soup), then finely dice the tomato. Repeat with the peach, then refrigerate both.

Remove and discard the chili from the soup. Transfer the soup, in batches if needed, to a blender and puree until smooth. Add water if the soup is too thick. Adjust seasonings. Cool, then cover and refrigerate until chilled.

Serve garnished with diced tomato and peach, basil leaves and a drizzle of olive oil. Recipe adapted from Maria Elia’s “The Modern Vegetarian,” Kyle Books, 2009