Sun-Kissed Peach Chilled Soup: An End of Summer Treat

As summer’s warmth lingers, peaches take center stage, their juicy sweetness capturing the essence of the season.

Inspired by the vibrant flavors of a backyard barbecue, this recipe transforms simple ingredients into a culinary adventure, bringing the taste of sun-kissed peaches and smoky charred corn right to your bowl.

Peach soup shown with charred corn topping.Photo by12 Tomatoes

Instructions:

Start by selecting peaches that yield slightly when gently pressed, ensuring they’re ripe and ready for your soup. Once home, slice around the pit, twist to separate the halves, and scoop out the pit with a spoon. The balance of cool cucumbers, tangy lime, and sweet honey brings this dish together, each spoonful bursting with flavor.

What You Need:

• 10 ripe peaches, peeled, chopped, and puréed (about 4 cups)
• Pinch of sea salt
• 2 tablespoons apple cider vinegar
• ½ cup honey
• 1½ cups vanilla almond milk
• 1 sprig fresh mint
• 3 tablespoons olive oil

What You Do:

1. Combine the peach purée, sea salt, apple cider vinegar, honey, and almond milk in a blender. Add the mint sprig and blend until smooth.
2. Chill the mixture in the refrigerator for at least four hours to let the flavors meld.
3. Before serving, remove the mint sprig and adjust seasoning to taste.
4. Garnish with a drizzle of Greek yogurt, a sprinkle of toasted almonds, and a few fresh mint leaves.

Final Touch:

Let the soup rest in the fridge for a few hours, or better yet, overnight. The flavors will deepen and harmonize, offering a vibrant, refreshing dish that captures the spirit of summer in every bite.

https://www.timesfreepress.com/news/2013/oct/01/end-summer-peach-soup/