CHILLED PEACH SOUP WITH FRESH GOAT CHEESE

CHILLED PEACH SOUP WITH FRESH GOAT CHEESE image

Yield 4

Number Of Ingredients 13

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3 cups sliced peeled peaches (about 4 peaches)
1/4 cup finely diced peeled seedless cucumber, plus thin slices for garnish
1/4 cup finely diced yellow bell pepper, plus thin slices for garnish
1/4 cup diced dried apricots
2 tablespoons honey
3 tablespoons crumbled fresh goat cheese, plus more for garnish
1/4 cup white balsamic vinegar, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
1 large garlic clove
2 cups diced baguette (1/2 inch)
Basil leaves, for garnish
Freshly ground black pepper

Steps:

In a bowl, toss peaches, diced cucumber, yellow pepper and apricots. Add honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons olive oil. Stir in 1-1/2 teaspoons of salt. Add garlic. Cover and refrigerate overnight. Discard garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy; add more water if soup seems too thick. Season with salt and vinegar. Refrigerate soup until very cold, about 1 hour. Meanwhile, in a medium skillet, heat remaining 1/4 cup of olive oil. Add diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. With slotted spoon, transfer croutons to paper towels and season with salt. Pour peach soup into shallow bowls and garnish with sliced cucumber, sliced bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve