I love to eat cold/chilled dishes in the summer. Cold soups, salads, sandwiches. Dishes that keep the use of my oven and stove to a minimum. Last summer, I bought a two-plate burner that I plug in outside to cook some pasta or fry some meat etc. I already mentioned once or twice that we are not really BBQ people. We might use it when we have guests but it's not really worth the effort to start the charcoal grill for just two people, especially with two little ones roaming about. Anyway, back to today's dish. This recipe is from Food & Wine ("Chilled Peach Soup with Fresh Goat Cheese") and, as usual, I made some mommy-fications to simplify the dish.
4 peaches, diced
1/4 cucumber, peeled and diced; plus 4 tbsp of 1/4 inch dice for garnish
1/2 yellow pepper, seeded and diced; plus 4 tbsp of 1/4 inch dice for garnish
8 dried apricots, diced
2 tbsp honey
2 tbsp white wine vinegar, plus more for seasoning
1 1/2 tsp salt
2 tbsp olive oil, plus more for drizzling
1-2 dashes garlic powder
3-4 tbsp crumbled goat cheese, plus more for garnishing
freshly ground black pepper
4-6 tbsp pine nuts or walnuts, (optional: roasted)
toasted bread for serving
Combine peaches, cucumber, yellow pepper, apricots, honey, vinegar, salt, oil, garlic powder, and goat cheese. Puree until very smooth. Add water to obtain desired thickness of soup. Refrigerate for 4-5 hours. Season the soup to taste with salt and vinegar. Serve soup garnished with cucumber, yellow pepper, olive oil, goat cheese, nuts, and black pepper, accompanied by your favorite crunchy bread.