Less-than-perfect peaches, or those that are overripe, are just the ticket for this savory soup. Serve as a starter or as refresher between courses.
Make Ahead: The soup needs to be refrigerated for at least 2 hours and up to overnight.
Yield: Makes 5 /1/2 to 6 cups
- 6 to 8 soft to mushy peaches, peeled, pitted and cut into quarters (see NOTE)
- 1/2 medium cucumber, peeled, seeded and cut into chunks
- 1 small clove garlic, minced
- 1 tablespoon champagne vinegar or white balsamic vinegar
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon coarse sea or kosher salt, or more to taste
- 1/4 teaspoon freshly ground black pepper, or more to taste
- 1/2 to 3/4 cup water
- 2 tablespoons coarsely chopped fresh cilantro or flat-leaf parsley leaves
- Red bell pepper slices and peeled avocado slices, for garnish (optional)
Combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper and 1/2 cup of the water in a food processor; pulse to form a pureed soup. If the consistency seems too thick, add the remaining 1/4 cup water and pulse just to incorporate.
Transfer to a bowl, cover and refrigerate for at least 2 hours and up to overnight.
Just before serving, taste the soup and adjust the seasoning as needed. Stir in the cilantro or parsley. Divide among individual bowls. Drizzle each portion with a little oil. Garnish with the bell pepper and avocado, if desired. Serve right away.
NOTE: To peel peaches, score an X in the bottom of each fruit. Place in a large bowl of just-boiled or very hot water, just long enough for the skin on the bottom to release. Drain, and peel when cool enough to handle.
Adapted from "The Perfect Peach: Recipes and Stories From the Masumoto Family Farm," by Marcy, Nikiko and David Mas Masumoto (Ten Speed Press, 2013).
Tested by Meaghan Wolff.
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