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Chilled Peach Soup with Stone Fruit Salsa

For the Peach Soup:
2 # peeled fresh Palisade peaches, cut into 1 “ chunks (2# peaches total when finished – not 2# and then cut down)
1 cucumber, seeded and peeled and cut down into 1” chunks
2 roasted yellow peppers, char and insides removed
1 c. (not packed extremely hard) dried apricots
1/4 c. +1 T. rice wine vinegar
1 T. Chinese black vinegar
1 tsp. lemon zest
1 tsp. coriander
2 T. honey
1 tsp. salt
1/2 tsp. pepper
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For the Stone Fruit Salsa:
• 2 T. lemon juice
• ½ C. water
• 2 T. maple syrup
• 2 T. brown sugar
• 1 tsp. fresh grated ginger
• 1 tsp. cinnamon
• 1 cardamom pod
• 3 stone fruits, assorted, finely diced
• 1 tsp. chopped mint
• ½ serrano pepper, optional, thinly sliced

For the Peach Soup:

Combine all ingredients together and toss well in a bowl; cover and let sit in the refrigerator overnight. After the ingredients have marinated overnight, puree them in a blender until smooth. Strain and check for seasoning. Serve Chilled.

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For the Stone Fruit Salsa

1. In a saucepan, combine the lemon juice, water, maple syrup, brown sugar, ginger, cinnamon, and cardamom. Bring to a boil and then reduce heat to a simmer and reduce until thick and syrupy. Remove from heat and let come down to room temperature.

2. Meanwhile, while the syrup is reducing, pit and small dice the stone fruit and place in a bowl. Toss with the chopped mint. When the syrup is reduced and at room temperature, toss into the finely diced stone fruits and add the serrano (if using), let sit at least 30 minutes before serving.