Chilled Peach Soup
A refreshing cold peach soup with cucumbers and basil oil. The perfect side dish for a hot day.
Basil, Cucumber, gazpacho, Mint, peach soup, peaches, Soup
peaches, peeled and diced
seedless cucumber, peeled and diced
coconut sugar for vegan
clove garlic, peeled
or use dairy-free yogurt for vegan
basil leaves, tighly packed
Place all ingredients in a blender, puree until completely smooth.
Chill until very cold, at least 1 hour.
Spoon the chilled soup into individual bowls. Drizzle with basil oil and garnish with cucumber slices, microgreens, or peach slices.
Bring a small pot of water to boil. Blanch basil by boiling for 45 seconds then plunging into an ice water bath.
Press the water our of the basil and place it in a blender with olive oil and salt. Blend until smooth, about 1 minute.
Allow the mixture to sit for 30 minutes then strain the oil through a fine-mesh strainer. Discard the solids and store the oil in a sealed jar in the fridge until use.
You can use fresh or frozen peaches in this recipe.
To make pack soup with mint substitute mint for the basil to make mint oil. Alternatively, you can do a 50/50 split of basil and mint.
For our two vegan variations of this recipe, please see the full post.
Chilled Peach Soup https://www.peelwithzeal.com/chilled-peach-soup-recipe/