Chilled Cucumber Peach Soup

This tangy refreshing soup is the perfect antidote to a hot day.

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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


  1. Heat a large frying pan over high heat until smoking
  2. Sear the cut side of 2 of the 4 peaches until deeply caramelized
  3. In a blender combine the cucumber, seared peaches, celery, shallot, vinegar, olive oil, salt and honey into a smooth soup
  4. Taste and adjust seasoning
  5. 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
  6. Let the chili steep for minimum 10 minutes
  7. To serve divvy between soup bowls and top with a spoonful of the chili oil