Photo by Joel Silverman, Styled by Meg Gillentine
Of course there has to be a peach soup in the new cookbook - I’m from Georgia! Peaches have a short season and it’s not always a great one. But when it is, there’s nothing better than this juicy, golden treat. I love this soup with cucumber added, which makes it not as sweet. It might be tasty with a shot of vodka! Just sayin’.
6 cups of ripe peaches, peeled and chopped
1 cup cucumber, peeled and seeded, chopped
1 cup yellow pepper, seeded and chopped
3 tablespoons honey
1/2 cup white balsamic vinegar
1/2 cup extra virgin olive oil
1/4 cup fresh basil, chopped
Salt & pepper
In a bowl, toss peaches, cucumber, pepper, honey, balsamic and olive oil and marinate at least an hour.
With a hand blender, purée all ingredients until smooth. Add basil, and then salt and pepper to taste!