冷冻桃汤用新鲜山羊奶酪

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ChefJason Franeyof Seattle'sCanlismakes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar and olive oil and then pureeing the mixture. Sincepeachescan vary in flavor, Franey suggests seasoning with vinegar to taste as you puree.Best New Chef 2011: Jason FraneyMore Cold Soups

ByJason Franey
July 2011

Gallery

Credit: © Anna Williams

Recipe Summary

total:
1 hr 20 mins
active:
20 mins
Yield:
4
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Ingredients

Directions

  • 在一个碗里,把桃子,黄瓜丁,yellow pepper and apricots. Add the honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons of the olive oil. Stir in 1 1/2 teaspoons of salt. Add the garlic. Cover and refrigerate overnight.

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  • Discard the 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 the soup seems too thick. Season with salt and vinegar. Refrigerate the soup until very cold, about 1 hour.

  • Meanwhile, in a medium skillet, heat the remaining 1/4 cup of olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the croutons to paper towels and season with salt.

  • Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.

Suggested Pairing

Pairing wine with soup can sometimes feel like too much liquid at once, but in this case, a glass of Champagne gives a nice lift to this fruity soup. Pour a refreshing Brut like the NV Henriot Brut Souverain or the NV Gosset Excellence Brut.

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