Chilled Cucumber Peach Soup
This tangy refreshing soup is the perfect antidote to a hot day.
Ingredients
2 medium cucumbers, cut into chunks
4 ripe peaches, cut in half and pits removed
1 stalk celery, sliced thinly
1 shallot, sliced thinly
1/2 cup Champagne vinegar
3/4 cup olive oil
2 tsp-1 tbsp salt
1 tbsp honey
1 tsp chili flakes
1/4 cup neutral oil
Method
- Heat a large frying pan over high heat until smoking
- Sear the cut side of 2 of the 4 peaches until deeply caramelized
- In a blender combine the cucumber, seared peaches, celery, shallot, vinegar, olive oil, salt and honey into a smooth soup
- Taste and adjust seasoning
- Meanwhile, heat the neutral oil in a frying pan over medium heat until shimmering and then remove from the heat and add the chili flakes
- Let the chili steep for minimum 10 minutes
- To serve divvy between soup bowls and top with a spoonful of the chili oil
