chilled peach soup
ingredients
all
8 whole peaches
ripe, peeled, pitted and cut into quarters
1/2 medium cucumber
peeled, seeded and cut into chunks
1 whole shallot
halved
1 clove garlic
chopped
1 tbsp white balsamic vinegar
or champagne vinegar
1/2 tsp coarse sea salt
or more to taste
1/4 tsp freshly ground black pepper
or more to taste
1 whole guajillo chile
chopped
water
1/2 to 3/4 cup
2 tbsp extra-virgin olive oil
extra-virgin olive oil
for garnish
coarse sea salt
2 tbsp fresh mint and basil
finely chopped
purslane
optional garnish
cookware
This chilled soup is the perfect way to start a meal on a warm day. It's cold, refreshing, and not too sweet.
1
Bring a pot of water to a boil then turn it off. Score an X in the bottom of each peach, then transfer the fruit into the hot water long enough for the skin on the bottom to release, working in batches if needed. We usually keep them in there until the air bubbles slow or stop rising from the fruit. Drain and cool. Score the peach into quarters, pull apart, then remove the pit. Peel each quarter piece. We sometimes shimmy the edge of a small knife between the end of the peel and the fruit, then use the knife to press the peel onto a cutting board, then pull the fruit away from the skin.
2
While the peaches are cooling, add the cucumber, shallot, garlic, vinegar, salt, pepper, and guajillo chile in a blender or food processor. Add the peaches as they are processed. Pulse to puree.
3
If the consistency seems too thick, add water bit by bit to reach the desired texture and pulse to incorporate. We add 1/4 cup increments at a time.
4
Add the extra-virgin olive oil while the machine is running.
5
Transfer to a container, cover and refrigerate for at least 2 hours and up to overnight.
6
Before serving, taste the soup and adjust the seasoning as needed.
7
Divide among individual bowls. Drizzle each serving with a little oil and sprinkle on just a touch of sea salt. Top with mint, basil, and purslane, if using. Enjoy immediately.
source: inspired by SF's Piccino