Chilled Peach Soup with Goat Cheese

Adapted from Food & Wine (July 2011)

Cold soup isn’t for everyone, but for those that find it refreshing, this recipe is worth a try. I made this on one of those days when the heat index in DC topped 100 degrees (with 95% humidity, of course), so even my typically cold soup-apathetic husband gave it a thumbs up.

  • 4 medium peaches, peeled (see tips) and sliced
  • 1/2 cup diced, peeled cucumber
  • 1/4 cup diced yellow pepper
  • 1/4 cup dried apricots
  • 2 tablespoons honey
  • 2 oz. crumbled goat cheese
  • 1/4 cup champagne vinegar
  • Olive oil, for drizzling
  • Kosher salt
  • 2 garlic gloves, crushed
  • Fresh basil leaves, to serve
  • Freshly ground black pepper

  • Toss peaches, cucumber, pepper, apricots, honey, goat cheese and vinegar in a bowl. Add 2 tablespoons of olive oil and 1-1/2 teaspoons kosher salt. Stir to combine, then add the garlic clove. Cover and refrigerate for at least 4 hours, or overnight.
  • Transfer the mixture to a blender or food processor, removing and discarding the garlic cloves as you find them. Add 1/4 cup of water and puree the mixture until smooth. Add more water if the soup seems too thick. Taste seasonings and add more vinegar or salt as necessary. Chill pureed soup for an hour, or until very cold.
  • Serve garnished with additional diced peppers, cucumber, ¬†goat cheese and torn fresh basil leaves. Drizzle with olive oil and finish with a few cranks of fresh black pepper.
  • Quick Tips
  • 1. Peeling fruit is not for the lazy, such as myself. I typically avoid recipes that require fruit to be peeled. However, I know an easy way to get the skin right off a peach. Score the bottom of each peach with an X. Drop the peaches in boiling water for one minute. Rinse them under cold water and when they are cool enough to handle, peel away the skin starting from the X. You may need to use a paring knife to help out, but most of the skin should come off easily.
  • 2. The original recipe included croutons as garnish. I didn’t include them here, but I’m quite sure they would go nicely with this soup. Warm a bit of olive oil, toss bread cubes in the hot oil until toasted, sprinkle with salt and voila.

Preparation time: 25 minutes, plus 4 hours chilling time

Number of servings (yield): 4



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