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Chilled Peach Soup with Basil Oil Recipe

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3.8 from 6 reviews

This refreshing Chilled Peach Soup is a perfect summer appetizer or light meal, blending the natural sweetness of ripe peaches with the crispness of cucumber and a hint of garlic. Enhanced with Greek yogurt and a splash of champagne vinegar, it delivers a creamy, tangy flavor balanced by aromatic basil oil made from blanched basil leaves and olive oil. Served cold and garnished with cucumber, microgreens, or peach slices, this vegan-adaptable recipe is both elegant and nourishing.

Ingredients

Soup Ingredients

  • 4 cups peaches, peeled and diced
  • ¾ cup seedless cucumber, peeled and diced
  • 2 teaspoons honey (or coconut sugar for vegan option)
  • 2 teaspoons champagne vinegar
  • 1 clove garlic, peeled
  • ⅔ cup Greek yogurt (or dairy-free yogurt for vegan option)
  • ¼ teaspoon kosher salt

Basil Oil Ingredients

  • 1 cup basil leaves, tightly packed
  • ½ cup olive oil
  • ¼ teaspoon kosher salt

Instructions

  1. Prepare the Peach Soup: Place the peeled and diced peaches, peeled and diced cucumber, honey (or coconut sugar), champagne vinegar, peeled garlic clove, Greek yogurt (or dairy-free), and ¼ teaspoon kosher salt into a blender.
  2. Blend Until Smooth: Puree the mixture in the blender until it reaches a completely smooth consistency, ensuring all ingredients are well combined for a creamy texture.
  3. Chill the Soup: Transfer the peach soup to a container and refrigerate until it is very cold, which takes at least 1 hour. Chilling helps meld the flavors and enhances the refreshing quality of the soup.
  4. Make the Basil Oil - Blanch Basil: Bring a small pot of water to a boil. Submerge the basil leaves in boiling water for 45 seconds to wilt them slightly, then immediately plunge the leaves into an ice water bath to stop the cooking process and preserve the bright green color.
  5. Prepare Basil Oil - Puree: Squeeze out excess water from the blanched basil leaves to avoid diluting the oil. Place the basil, olive oil, and ¼ teaspoon kosher salt into a blender and blend until the mixture is smooth, about 1 minute.
  6. Strain the Basil Oil: Allow the blended basil and oil mixture to sit for 30 minutes so the flavors fully infuse. Then strain the mixture through a fine-mesh strainer to remove solids. Discard the solids and store the strained basil oil in a sealed jar in the refrigerator until ready to use.
  7. Serve: Spoon the chilled peach soup into individual bowls. Drizzle each serving with the basil oil and garnish with cucumber slices, microgreens, or peach slices for an elegant presentation and added texture.

Notes

  • For a vegan version, substitute honey with coconut sugar and use dairy-free yogurt.
  • Blanching the basil helps retain its vibrant color and mellows the flavor for the oil.
  • The basil oil can be made in advance and stored refrigerated for up to 3 days.
  • Adjust the sweetness by adding more honey or coconut sugar based on peaches’ ripeness.
  • This soup is best served very cold to accentuate its refreshing qualities.

Find it online: https://glowcooks.com/chilled-peach-soup-with-basil-oil-recipe/