This week has been very odd. Strange at best. After weeks of wanting, begging and pleading for nothing more than warm weather, and warm weather meals, I went into the kitchen last night and found myself craving soup. Soup? Of all things! THE most wintry food there is! Had we not had enough of winter meals? After the longest winter in the history of Southern winters? WHAT is wrong with me? Soup…and a (gulp) GRILLED CHEESE??? Certifiable. Yep. Draw up the papers.
Knowing very well I would never be able to convince Hass I had any level of sanity remaining serving soup for dinner on a 79 degree day, I tried desperately to think of something else I would enjoy. ANYTHING else. Nothing came to mind. Not a single thing. Soup it was going to be and I would have to fight the little men in white coats later.
BUT!! Hold on! Stop the presses! Eureka! I could serve soup, but WHY must it be HOT soup? Chilled soup may sound quite odd and unusual, but on a warm day, it would spare me from the wraps of a straight jacket indeed.
Take THAT little men in white coats. You won’t catch me…
…not today anyway 😉
Chilled Peach Soup with Lemongrass, Mint and Goat Cheese
- 5 ripe peaches, peeled and pitted
- 1 small English cucumber, peeled and sliced
- 1 yellow bell pepper, sliced
- 1/2 cup dried apricots, diced
- 4 oz. goat cheese, crumbled
- 1/4 cup white Balsamic vinegar
- 1/4 cup Coconut Oil
- 1/2 cup Half & Half
- 2 tbsp. Lemongrass, minced
- 2 sprigs of fresh mint, chiffonade
- 3 tbsp honey
- Salt & white pepper to taste
- 2 tbsp. scallions or green onion, diced
In a food processor, place peaches, cucumber, bell pepper, apricots, lemongrass and mint. Process until smooth, about 3 minutes. Add oil, vinegar, Half & Half and honey. Process another 2-3 minutes until smooth. Add salt & pepper to taste. Chill about 1 hour. Serve with goat cheese, scallions, additional sliced cucumber and a slight drizzle of oil.
Life is too short to eat ugly food. Bon Appetit y’all!