August 16, 2011 • Posted by Ethan Adeland
I know, I know, cold soups aren't for everyone. But I've found that most people don't like the idea of a cold soup because they haven't actually tried it.
A bowl of soup is one of the most comforting things out there. Think back to when you were a kid, home from school, and not feeling well, your mom would give you a steaming bowl of chicken noodle soup, and all of a sudden that sore throat wasn't so sore anymore. You might even be able to enjoy the rest of your day off from school!
Now imagine a cold winter day. You know, the kind of cold that gets right down under the blankets into your bones. Doesn't soup, a hearty vegetable or thick minestrone, always come to the rescue to warm you up?
Cold soups can be equally medicinal, and in the summer, when the heat is suffocating and the air is thick, a spoonful of cold soup, in this case made with peaches and just a hint of mint, can be just the cold, refreshing, light, clean taste we need to cool us down, give us some shade, and a little relief.
White peaches called out to me at the market today, as did the mint right beside them. The white ones are almost as sweet as the yellow ones, but they are less acidic, and I think, and more aromatic.
I happen to love the scent and flavor of mint, so I went in that direction. But next time, try this recipe subbing out the peaches and mint, for mango and basil. The idea is to keep it fresh, light and cool, a remedy for the heat and the dog days of summer. Soup is always a comfort in any season.
Cold Peach & Mint Soup
3 white peaches, cut into wedges
1 cup of plain white yogurt
1/2 cup orange juice
1 tablespoon of lime juice
12 mint leaves
1 vanilla bean, split and scraped
2 teaspoons of honey
- In an Elite Collection™ 14-Cup Food Processor, combine all the ingredients and blend until it reaches a smooth and silky consistency.
- Cover and chill in the fridge for at least 2 hours.
- Place bowls in the freezer 15 minutes prior to serving.
- Garnish with a sprig of mint or a slice of peach.