Friday, September 2, 2016
Peach soup - cold and spicy
If you like gazpacho, you will like peach soup. I created this recipe for a Gardenista story about peaches, but landed up publishing a peach bruschetta recipe, instead. So here it is.
Late summer, and basil and peaches are a surprisingly good combination. And perilla, while a weed in some parts, but also a prime ingredient in Japanese kitchens, adds a rose-petal flavor. If you do not have perilla, use mint (different, but compatible).
Apart from being delicious, this as is also self righteously healthy.
Cold Peach Soup - serves four as an appetizer
3 ripe yellow freestone peaches, skinned and pit removed
1 cup cucumber (peeled and seeded if fat, entire if Persian)
1 jalapeno, seeded or not (your call)
2 scallions, cut into chuncks
6 perilla leaves
16 basil leaves
1/2 teaspoon sugar
1/4 teaspoon salt
Pack it all into a blender. Whizz in stages, pushing down periodically to encourage the bottom bits to juicify. Puree till very smooth. Taste. Add a squeeze of lime juice if it seems too sweet. Pour into a jug or carafe, and chill.
Just before serving, stir the soup, as the solids may have separated a little from the juice.