Cooked - Chilled Peach And Cucumber Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chilled Peach And Cucumber Soup

4.0

1½ pounds yellow, peaches, halved and pitted (1 pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)

1½ pounds, cucumbers, peeled and seeded (1 pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)

2 cups, ice water, divided

1 , scallion, chopped

2 , jalapeño chiles, stemmed, halved, and seeded (1 chopped coarse, 1 chopped fine)

1½ teaspoons, table salt

1 teaspoon, sugar

1 cup plain, whole-milk yogurt

3 tablespoons, seasoned rice vinegar, divided

¼ teaspoon, pepper

1 tablespoon, minced fresh mint, plus shredded mint for serving

, extra virgin olive oil

Serve with goat cheese–topped toasted baguette slices, if desired.
Process 2-inch pieces of peach and cucumber, 1 cup ice water, scallion, coarsely chopped jalapeño, salt, and sugar in blender until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through. Whisk in yogurt, 2 tablespoons vinegar, pepper, and remaining 1 cup ice water. Cover and refrigerate to meld flavors, at least 20 minutes or up to 12 hours.
Meanwhile, combine ¾-inch pieces of peach and cucumber, finely chopped jalapeño, and remaining 1 tablespoon vinegar in bowl.
Stir mint into soup and season with salt and pepper to taste. Serve cold, topping individual portions with peach-cucumber salad and shredded mint and drizzling with oil.

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🥙Light Meal🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 20m

Created 99 weeks ago

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