Ingredients
4 pounds red and yellow tomatoes, preferably heirloom, coarsely chopped (about 6 cups)
2 pounds peaches (about 8 peaches), halved and pitted, plus 2 peaches, cut into 1/4-inch slices, for serving
1 cup hyssop leaves, plus more leaves and flowers for garnish
Coarse salt
1 pound small tomatoes, such as cherry, pear, or heirloom, halved
Preparation
Toss together chopped tomatoes, the halved peaches, and the hyssop in a large bowl. Transfer tomato mixture to a food processor. Process mixture in batches until smooth. Transfer to a large nonreactive bowl. Stir in 1 1/2 tablespoons salt.
Drape a large piece of cheesecloth over another large bowl; pour tomato mixture onto cheesecloth. Gather corners of cheesecloth to enclose mixture, and tie corners around the handle of a long wooden spoon. Let bundle hang from the top shelf of the refrigerator over a large bowl so that liquid drips into bowl, at least 6 hours (or overnight). Discard solids in cheesecloth. Soup can be refrigerated in an airtight container up to 3 days, or frozen up to 1 month.
Divide the halved tomatoes and sliced peaches among serving bowls. Add 1 cup chilled soup to each bowl. Garnish with hyssop leaves and flowers. Sprinkle with salt.
