Chilled Peach and Apricot Soup
The hot and humid weather we are having this week (again!) calls for something light and refreshing, not to mention quick and easy!
Chilled Peach and Apricot Soup is the perfect solution to “what’s for lunch?’ when it’s almost too hot and humid to eat, and definitely too hot to cook! Even the colour of the soup looks refreshing!
So simple to make, I’m almost embarrassed to call it a recipe.
Made with beautiful fresh peaches and apricots, a healthy grating of fresh ginger, fresh mint leaves and a splash of sherry vinegar.
A little yoghurt adds some creaminess, but it’s completely optional if you want to make this soup dairy free.
The peaches are briefly blanched in hot water to make them easier to peel, otherwise no cooking is required.
The soup can be made with just peaches, simply replace the apricots with two additional peaches.
Chilled Peach and Apricot soup is perfect for a light lunch on it’s own or paired with a fresh salad or sandwich for a light no-cook dinner.
It also makes an elegant appetizer, when served in small wine glasses or shot glasses, with a little mint for garnish.
For another delicious chilled soup idea check out my post Salmorejo – The Other Classic Spanish Chilled Soup
Ingredients
- 6 medium size peaches
- 4-5 apricots
- 1-2 tbsp grated fresh ginger
- ¼ cup fresh mint
- 1-2 tbsp sherry vinegar ( or substitute lime juice)
- ¼ cup plain yoghurt (optional)
- pinch of salt, to taste
Instructions
- Prepare a bowl with ice water.Bring water to a boil in a pot large enough to submerge the peaches.Once the water comes to a boil, reduce the heat to a simmer and gently add the peaches and let them blanch for about 30 seconds.Using a slotted spoon, transfer the peaches to the ice bath and allow to cool.Once cooled, place the peaches in a fine mesh strainer over a bowl to catch any peach juice.Using your hands, or if needed make a slit in the skin with a knife, gently peel the skin off and discard.Slice the peaches in ½ with a sharp knife and carefully twist and pull apart from one another and remove the pit and discard. Let the peaches rest in the strainer above the bowl while you deal with the apricots. Place the peaches in a blender along with any of the juices from the bowl.
- Slice the apricots in half twist and apart and remove the pit. Place the apricots in a blender with the grated ginger, mint leaves and the juice from the peaches. Puree until smooth, adding a little cold water to thin the mixture if needed.
- Next, add the peaches, a pinch of salt, 1 tablespoon of the sherry vinegar and the yoghurt, if using.Puree to combine until smooth. Taste and adjust the seasoning, adding more salt and vinegar if needed.
- Transfer to a container and refrigerate, covered, until ready to serve.
- Serve chilled with a sprig of fresh mint for garnish.