Cold Peach Goat Cheese Soup Recipe

Cold Peach Goat Cheese Soup Recipe

Ingredients

• 4 peaches
• 3-4 cucumbers
• 2 bell peppers
• 100 g dried apricots
• 2 tablespoons honey
• 100 g soft goat cheese
• 1/4 cup white balsamic vinegar
• 1/4 cup plus 2 tablespoons olive oil
• 1 large clove of garlic
• salt to taste
• freshly ground black pepper to taste
• baguette croutons for decoration
• fresh basil leaves

Directions

1. Send diced peaches, cucumbers (leave a few thin slices for decoration), bell peppers and chopped dried apricots to the pan. Add honey, 3 tablespoons goat cheese, 1/4 cup balsamic vinegar, and 2 tablespoons olive oil. Stir and sprinkle with 1 teaspoon of salt. Add a whole clove of garlic. Cover and refrigerate overnight.
2. Remove the garlic from the soup stock. Transfer the contents of the pot to a blender and puree. Add 1/4 cup water to the puree soup and continue whisking until smooth and creamy. Add more water if the soup feels too thick. Season with salt and other spices to taste. Refrigerate the soup for another 1 hour.
3. In the meantime, heat the remaining olive oil in a skillet. Add the diced bread and roast over medium heat, stirring occasionally, until golden and crispy. Transfer the croutons to paper towels and season with salt and dry garlic (if desired).
4. Pour the peach soup into deep bowls and garnish with sliced ​​cucumber slices, goat cheese, croutons and basil leaves. Season with black pepper and serve.