Chilled Peach and Cucumber Soup
By Jessica RudolphPublished on July 2, 2024
Time
40 minutes
Yield
Serves 4
Ingredients
1½ pounds yellow peaches, halved and pitted (1 pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)1½ pounds cucumbers, peeled and seeded (1 pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)2 cups ice water, divided1 scallion, chopped2 jalapeño chiles, stemmed, halved, and seeded (1 chopped coarse, 1 chopped fine)1½ teaspoons table salt 1 teaspoon sugar 1 cup plain whole-milk yogurt 3 tablespoons seasoned rice vinegar, divided¼ teaspoon pepper 1 tablespoon minced fresh mint, plus shredded mint for servingextra virgin olive oil
Before You Begin
Serve with goat cheese–topped toasted baguette slices, if desired.
Instructions
- Process 2-inch pieces of peach and cucumber, 1 cup ice water, scallion, coarsely chopped jalapeño, salt, and sugar in blender until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through. Whisk in yogurt, 2 tablespoons vinegar, pepper, and remaining 1 cup ice water. Cover and refrigerate to meld flavors, at least 20 minutes or up to 12 hours.
- Meanwhile, combine ¾-inch pieces of peach and cucumber, finely chopped jalapeño, and remaining 1 tablespoon vinegar in bowl.
- Stir mint into soup and season with salt and pepper to taste. Serve cold, topping individual portions with peach-cucumber salad and shredded mint and drizzling with oil.
Time
40 minutesYield
Serves 4Ingredients
1½ pounds yellow peaches, halved and pitted (1 pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)
1½ pounds cucumbers, peeled and seeded (1 pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)
2 cups ice water, divided
1 scallion, chopped
2 jalapeño chiles, stemmed, halved, and seeded (1 chopped coarse, 1 chopped fine)
1½ teaspoons table salt
1 teaspoon sugar
1 cup plain whole-milk yogurt
3 tablespoons seasoned rice vinegar, divided
¼ teaspoon pepper
1 tablespoon minced fresh mint, plus shredded mint for serving
extra virgin olive oil
Ingredients
1½ pounds yellow peaches, halved and pitted (1 pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)
1½ pounds cucumbers, peeled and seeded (1 pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)
2 cups ice water, divided
1 scallion, chopped
2 jalapeño chiles, stemmed, halved, and seeded (1 chopped coarse, 1 chopped fine)
1½ teaspoons table salt
1 teaspoon sugar
1 cup plain whole-milk yogurt
3 tablespoons seasoned rice vinegar, divided
¼ teaspoon pepper
1 tablespoon minced fresh mint, plus shredded mint for serving
extra virgin olive oil
Ingredients
1½ pounds yellow peaches, halved and pitted (1 pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)
1½ pounds cucumbers, peeled and seeded (1 pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)
2 cups ice water, divided
1 scallion, chopped
2 jalapeño chiles, stemmed, halved, and seeded (1 chopped coarse, 1 chopped fine)
1½ teaspoons table salt
1 teaspoon sugar
1 cup plain whole-milk yogurt
3 tablespoons seasoned rice vinegar, divided
¼ teaspoon pepper
1 tablespoon minced fresh mint, plus shredded mint for serving
extra virgin olive oil
Why This Recipe Works
We processed the soup with ice water to jump-start the chilling process so that we could get this weeknight-friendly soup on the table even faster.
Before You Begin
Serve with goat cheese–topped toasted baguette slices, if desired.
Instructions
- Process 2-inch pieces of peach and cucumber, 1 cup ice water, scallion, coarsely chopped jalapeño, salt, and sugar in blender until completely smooth, about 2 minutes. Strain soup through fine-mesh strainer into large bowl, using back of ladle or rubber spatula to press soup through. Whisk in yogurt, 2 tablespoons vinegar, pepper, and remaining 1 cup ice water. Cover and refrigerate to meld flavors, at least 20 minutes or up to 12 hours.
- Meanwhile, combine ¾-inch pieces of peach and cucumber, finely chopped jalapeño, and remaining 1 tablespoon vinegar in bowl.
- Stir mint into soup and season with salt and pepper to taste. Serve cold, topping individual portions with peach-cucumber salad and shredded mint and drizzling with oil.
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