Not all soups are served hot, such as this tasty cold peach soup. It features juicy peaches and dried apricots marinated overnight in the fridge with olive oil, diced veggies, vinegar, and sweet honey. The secret ingredient is tangy goat cheese. Puree the mixture in a food processor until it is velvety smooth. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Cold Peach Soup Cold Peach Soup Recipe | PT2H Serves 4 Ingredients: 4 Large Fresh Peaches 0.25 Cup Seedless Cucumber 1 Large Yellow Bell Pepper 0.5 Cup Dried Apricots 2 Tablespoons Honey 0.25 Cup Fresh Goat Cheese 0.25 Cup White Balsamic Vinegar 0.33 Cup Olive Oil 1.5 Teaspoons Kosher Salt 0.5 Teaspoon Freshly Ground Black Pepper 1 Clove Garlic 0.25 Cup Water 1 Large Baguette 0.25 Cup Fresh Basil Leaves 1 Cup Fresh Raspberries In a large bowl, combine the peaches, cucumber, bell pepper and apricots and mix well. Stir in the honey, goat cheese, vinegar, 2 tablespoons olive oil, 1 teaspoon salt and garlic. Cover mixture and refrigerate overnight. In the morning, discard the garlic. In the bowl of a food processor, add the peach mixture and puree. Pour in the water and puree until creamy. If soup is too thick, add an additional 1/4 cup of water and blend again. Add remaining salt and vinegar. Cover the bowl and refrigerate mixture for 1 hour. Meanwhile, in a small skillet over medium-high heat, heat remaining olive oil and add diced baguette. Stir for 2 minutes, until bread is toasted brown. In a small plate lined with paper towels, transfer croutons to drain. Divide the soup into 4 bowls and season with black pepper. Top each bowl with croutons, basil and raspberries.

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