Chilled Georgia Peach Soup posted by Chef Stacy Maple

A Real Peach of a Soup

It’s peach season in Georgia!   Is there anything better than a fresh Georgia peach? How about a Chilled Georgia Peach Soup!  This sweet and tangy, smooth and creamy chilled soup is the bomb! 

My chef hat is off to Chef Jason Franey, Food & Wine's Best New Chef 2011, for creating this chilled soup.  I have added a few locally sourced ingredients to make it authentically Georgian. Start by marinating fresh peaches (I suggest peaches from your Georgia peach farmer, of course!) overnight with fresh goat cheese, dried apricots, cucumber, yellow bell pepper, Georgia's Tupelo honey, white balsamic vinegar and olive oil.  The mixture is then pureed until very smooth and creamy, served very cold and garnished with fresh, crumbled goat cheese, cucumber slices, corn bread croutons and basil. 

Though this recipe was created by a Seattle chef, it’s the perfect chilled soup to beat the Georgia heat this summer ...a real peach of a soup!

 

Chilled Georgia Peach Soup with Fresh Goat Cheese              

Yields 4 servings

30 minutes prep , Plus overnight marinating

 

Ingredients

3 cups sliced peeled Georgia peaches (about 4)
¼ cup diced peeled seedless cucumber, plus thin slices for garnish
¼ cup finely diced yellow bell pepper
¼ cup diced dried apricots
2 TB Tupelo honey
3 TB crumbled fresh goat cheese, plus garnish
¼ cup white balsamic vinegar
¼ cup extra virgin olive oil, plus drizzle
½ tsp Kosher salt
1 large garlic clove
2 cups diced Corn Bread (1/2  inch)
¼ cup extra virgin olive oil
Basil leaves for garnish
Fresh Ground Black Pepper

Step 1

In bowl, toss together peaches, cucumber, bell pepper, apricots, honey, goat cheese, vinegar, olive oil, salt and garlic. Cover and refrigerate overnight.

Step 2

Remove garlic clove and discard.  Transfer contents of bowl to blender add ¼ cup of water and puree until smooth and creamy.  If too thick add more water.  Season to taste with vinegar and salt.  Refrigerate the soup until very cold, about 1 hour.

Step 3

Meanwhile, in medium skillet, heat remaining ¼ cup of oil, add diced corn bread.  Cook over moderate heat stirring until golden and crisp, about 2 minutes.  Using tongs, transfer croutons to paper towel and season with salt.

Step 4

Ladle the peach soup into a shallow bowl and garnish with sliced cucumber, crumbled goat cheese, croutons and basil.  Drizzle with olive oil and season with black pepper.  Serve.