Chilled Peach Soup with Fresh Goat Cheese

This one is for the veggies! 
I got this recipe from the July 2011 issue of Food and Wine magazine. 

The flavor of this soup is truly extraordinary. Its fresh, clean and delightfully healthy!


Shopping list: (serves 4)


-3 cups sliced peeled peaches (about 4 peaches)
-1/4 cup finely diced peeled seedless cucumber, plus thin slices for garnish
-1/4 cup finely diced yellow bell pepper, plus thin slices for garnish
-1/4 cup diced dried apricots
-2 tablespoons honey
-3 tablespoons crumbled fresh goat cheese, plus more for garnish
-1/4 cup white balsamic vinegar, plus more for seasoning
-1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
-Kosher salt
-1 large garlic clove
-2 cups diced baguette (1/2 inch)
-basil leaves for garnish
-freshly ground black pepper


-Dice your apricots

-Dice your cucumber

-Dice your yellow bell pepper

-Dice your peaches
-Place the apricots, cucumber, yellow bell pepper and peaches into a dish and toss.

-Add honey, goat cheese, 1/4 cup vinegar, and 2 tablespoons of olive oil. Stir in 1 1/2 teaspoons of salt. Add garlic clove. 

-Cover and refrigerate overnight.


-Discard the garlic. Transfer contents to food processor and puree. 
-Add 1/4 cup of water and puree until very smooth and creamy. 

-Refrigerate soup until very cold, about 1 hour.


-Meanwhile, dice the baguette.

-In a medium skillet, heat 1/4 cup olive oil. Add diced baguette and cook over medium heat, stirring until golden and crisp. 

-Using a slotted spoon, transfer croutons to paper towels and season with salt.

-Pour peach soup into shallow bowls and garnish with sliced cucumber, sliced yellow bell pepper, goat cheese crumbles and basil.  
-Drizzle lightly with olive oil, season with black pepper and serve. 

Yeah. You're welcome.