Chilled Peach Soup

Chilled Peach Soup

Peach Soup is a summer treat! The secret of this juicy, delicious soup is local peaches. Be sure to drop by your local neighborhood farmers market and pick up  some peaches.

Meet the local farmers at your neighborhood farmers market. Getting to know them is inspiring . . .

Baugh Farms, established in 1949, is a 5th-generation Texas farm. Their peaches are out of this world!

Meet Marci Baugh. She wakes up at 4:00am to bring Baugh Farm’s peaches, heirloom tomatoes, plums, cucumbers and so much more to the St. Michael’s Farmers Market. It’s open on Saturdays from 8:00am to noon.

Thank you, Baugh Farms and St. Michael’s Farmers Market!

Peach Soup

Four ingredients - peaches, chicken stock, and pineapple juice. Simple ingredients. Pick the best!

Prep Time 30 minutes
Servings 8 servings


  • 3 cups peaches, peeled and sliced
  • 2 cups chicken stock, preferably homemade
  • 1/2 cup pineapple juice
  • pinch of salt

Garnish: fresh mint leaves


  1. In a blender, puree the peaches, chicken stock, pineapple juice and salt.

  2. Chill for a couple of hours.

  3. Garnish each bowl with fresh mint leaves.

Heirloom Tomato Pasta

Heirloom Tomato Pasta

Heirloom Tomato Pasta is a taste of summer!

Four ingredients + salt & pepper.  Pure and Simple.

Heirloom tomatoes, pasta, pesto,  and fontina cheese.

Make it tonight for dinner. If you happen to have any leftover, it’s delicious the next day!Heirloom tomatoes from My Texas Garden

Heirloom Tomato Pasta

Here's a recipe that captures the taste of summer with heirloom tomatoes and pasta!


  • 1 pound Pappardelle or fettucine pasta, cooked
  • 2 cups heirloom tomatoes, cut into bite-size pieces
  • 3/4 cup pesto, preferably homemade
  • 1 handful fontina cheese, grated
  • sea salt to taste
  • freshly ground pepper to taste

Optional: Parmesan cheese grated on top.


  1. Toss the pasta, tomatoes, pesto, and fontina cheese in a large platter.

  2. Season to taste with salt and pepper.

  3. Enjoy!



The big debate . . . Do you like your Gazpacho chunky or smooth?!! Either way, Gazpacho is delicious.

Heirloom tomatoes are the secret to delicious Gazpacho. Buy them at your local Farmer’s Market!


Best made in the summertime, when heirloom tomatoes are plentiful. Enjoy!

Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8 servings


  • 2 heirloom tomatoes, medium dice
  • 1 red pepper, cored, seeded, ribs removed & medium dice
  • 2 celery stalks, medium dice
  • 1 cucumber, peeled & cut into 1" chunks
  • 1/2 red onion, medium dice
  • 2 cups tomato juice
  • 1-2 T. red vinegar
  • 2 t. sea salt
  • freshly ground pepper to taste
  • 1 bunch basil, stems removed & roughly chopped

Garnish: finely chopped red onion, finely minced celery, basil leaves, cream fraiche or sour cream


  1. In a blender, add all of the ingredients except the bunch of basil and garnishes.

    Pulse the mixture a several times, careful not to over mix.

  2. Taste for seasonings. Add more if necessary.

  3. Add the basil, quickly pulse. Refrigerate for 30 minutes to 1 hour.

  4. Garnish with red onion and basil. Serve!

  5. Will keep for up to 5 days on the refrigerator.