Fresh, bright and full of summertime flavors, this chilled soup is a perfect starter for a big cook-out or the main course for a light lunch. Even better when prepared ahead and allowed to refrigerate overnight, it’s that perfect sweet-and-savory balance. When making at home, you’re welcome to substitute the champagne vinegar with another vinegar, but look for those with subtle flavors and acidity. You’re also welcome to skip the step of removing the peels from the peaches and cucumber for a darker, thicker version of this soup.
6 peaches, peeled and pitted
1 large English cucumber, peeled
1 cup water
3 T champagne vinegar
¼ cup extra virgin olive oil
1 ½ teaspoons sea salt
2 T chopped cilantro leaves, plus additional for garnish
Reserve ¼ cup each of diced fresh peach and cucumber for garnish. Place remaining peaches and cucumber in the jar of a blender and add water, vinegar, oil and salt. Blend on high until smooth. Once smooth, stir in 2 T chopped cilantro and pour into serving dishes. Garnish with a little diced peach and cucumber and top with a cilantro leaf.