Chilled Peach Soup with Basil Oil Recipe
A refreshing and chilled peach soup perfect for warm days, combining sweet peaches, crisp cucumber, and creamy Greek yogurt, enhanced with a tangy champagne vinegar and a fragrant homemade basil oil drizzle. This vibrant and smooth soup is served cold, making it an ideal light appetizer or summer treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chilled Peach Soup
- 4 cups peaches, peeled and diced
- ¾ cup seedless cucumber, peeled and diced
- 2 teaspoons honey (or coconut sugar for vegan)
- 2 teaspoons champagne vinegar
- 1 clove garlic, peeled
- ⅔ cup Greek yogurt (dairy-free yogurt for vegan option)
- ¼ teaspoon kosher salt
Basil Oil
- 1 cup basil leaves, tightly packed
- ½ cup olive oil
- ¼ teaspoon kosher salt
Instructions
- Peach Soup Preparation: Place the peeled and diced peaches, peeled and diced cucumber, honey (or coconut sugar), champagne vinegar, peeled garlic clove, Greek yogurt, and ¼ teaspoon kosher salt into a blender.
- Blend: Puree all ingredients until completely smooth, ensuring a creamy and uniform texture.
- Chill Soup: Transfer the blended mixture to a container and chill in the refrigerator until very cold, for at least 1 hour to develop flavors and enhance refreshment.
- Basil Oil Preparation - Blanch Basil: Bring a small pot of water to a boil, quickly blanch the basil leaves by boiling them for 45 seconds, then immediately plunge the basil into an ice water bath to stop cooking and preserve vibrant green color.
- Puree Basil Oil: Squeeze out excess water from the blanched basil leaves. Place the basil in a blender with olive oil and ¼ teaspoon kosher salt, then blend until smooth, approximately 1 minute.
- Strain Basil Oil: Let the basil and oil mixture sit for 30 minutes to allow flavors to infuse. Then strain the oil through a fine-mesh strainer, discarding solids. Store the basil oil in a sealed jar in the refrigerator until ready to use.
- Serve: Spoon the chilled peach soup into individual bowls. Drizzle with prepared basil oil and garnish with cucumber slices, microgreens, or peach slices as desired for an elegant presentation.
Notes
- For a vegan version, substitute Greek yogurt with a dairy-free yogurt alternative and use coconut sugar instead of honey.
- Basil oil can be prepared ahead of time and stored refrigerated for up to 3 days.
- If peaches are not in season, frozen peaches can be used—thaw before blending.
- Adjust sweetness by adding more or less honey or coconut sugar according to taste.
- Ensure the soup is well chilled before serving for the best refreshing experience.
