Warm weather favorites unite in a refreshingly light and vibrant chilled soup.
While a steaming bowl of soup is probably the last thing that comes to mind when temperatures are on the rise, sipping on a chilled version is an entirely different story. Sometimes a chilled soup is just the thing for beating the heat.
Although summer is still young peaches are already making an appearance and they are soft, sweet and juicy. While I think the best way to enjoy them is straight off the tree or fresh from the market, this chilled soup recipe comes in handy whenever you find yourself with too many peaches that have gone ripe at once.
That’s the thing about peaches, there are bound to be a few in the bunch with one too many bruises to wait any longer to eat them and this is an easy way to put them to good use.
With just a few minutes of work and no stove involved this soup takes minimal effort to put together. Everything goes right into the blender and gets blitzed into a silky puree that’s chilled until icy cool and topped with a pistou of sorts made from fresh basil and pistachios.
Ripe yellow heirloom tomatoes join the peaches, adding a savory undertone while lime juice and zest bring a lively acidity and add a vibrant note. A pinch of salt ties the savory and sweet elements together and makes the whole thing sing. Basil adds a touch of peppery brightness and pistachios a rich nutty counterpart.
Serve this cool refreshing sip as an appetizer, a not too sweet alternative to dessert after a rich meal, or swap the tomatoes out for more peaches for a purely fruit-filled sip anytime of the day.
What are your favorite summer soups?
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