Description
Late Summer Peach Soup is a refreshing and vibrant dish that combines the sweetness of ripe peaches with a hint of spice from grilled jalapeños, all blended into a creamy, chilled soup. Topped with a zesty charred corn salsa, this soup is the perfect balance of flavors for a light summer meal.
Ingredients
Units
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Soup:
- 4 ripe peaches, halved and pitted, grilled and chilled
- 2 jalapeños, halved and seeded, grilled and chilled
- 1 cucumber, peeled and chopped
- 1 shallot, chopped
- 2 cups vegetable broth
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons honey or agave nectar
- 1 tablespoon fresh lime juice
- Kosher salt and freshly cracked black pepper, to taste
For topping:
- 1 cup fresh charred corn
- 1/4 cup shallot, finely diced
- 1 tablespoon fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Blend all ingredients for the soup: In a high-speed blender, combine grilled peaches, jalapeños, cucumber, shallot, vegetable broth, Greek yogurt, honey or agave nectar, lime juice, salt, and pepper. Blend until smooth, then strain through a mesh strainer into a bowl.
- Chill soup: Refrigerate the blended soup for at least 2 hours to chill and allow the flavors to meld.
- Prepare the topping: In a separate bowl, mix together charred corn, diced shallot, lime juice, and cilantro. Adjust seasoning to taste and refrigerate until serving.
- Serve: To serve, ladle the chilled peach soup into bowls and top each serving with a spoonful of the corn salsa. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 16g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
