Wednesday, September 2, 2015

Peach & Basil Summer Soup

Cold soups are a nice snack or light-meal option during the summertime. They are ready in five minutes and only require a blender. Gazpacho, made from tomatoes, cucumbers, peppers, and onions, is traditional, but fruit soups are fun too. Watermelon and basil is one of my favourites (amazing with a drizzle of quality olive oil), so I thought interchanging peaches would be a fun twist. Like avocados, peaches seem to be under-ripe for a week, all the ripe the same day, and then all mushy two days later. This is a great way to use them up! Four peaches will make two portions.

No exact measurements are needed for this one. You can eyeball everything. In a blender, combine a cup of water and a tablespoon of chia seeds. Let them soak while you cut up your fruit. They will provide a silky thickness to the dish. Add 4 fresh peaches (skin and all), and a big handful of basil. Add a splash of olive oil, a glug of any fruit vinegar, a pinch of salt, and blend on high for a minute. Adjust seasonings as necessary and serve. I garnished with purple basil. This soup also reacts well to a little heat, so adding some fresh chili pepper to the blender would be stellar.

No comments:

Post a Comment