Ingredients
3 c. sliced, peeled peaches
1/4 c. finely diced peeled seedless cucumber
1/4 c. finely diced yellow bell pepper
1/4 c. diced dried apricots
2 tbsp. honey
3 tbsp. crumbled fresh goat cheese
1/4 c. white balsamic vinegar
1/4 c. extra-virgin olive oil
2 tbsp. extra-virgin olive oil
kosher salt
1 clove garlic
2 c. diced baguette
basil leaves
Freshly ground black pepper
Preparation
Step 1In a bowl, toss the peaches, diced cucumber, yellow pepper, and apricots. Add the honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar, and 2 tablespoons of the olive oil. Stir in 1 1/2 teaspoons of salt. Add the garlic. Cover and refrigerate overnight.Step 2Discard the garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy; add more water if the soup seems too thick. Season with salt and vinegar. Refrigerate the soup until very cold, about 1 hour.Step 3Meanwhile, in a medium skillet, heat the remaining 1/4 cup of olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the croutons to paper towels and season with salt.Step 4Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, croutons, and basil. Drizzle lightly with olive oil, season with black pepper and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
