Prep Time::15 mins
Additional Time:: 3 hrs
Total Time:: 3 hrs 15 mins
Servings::6
Yield::6 servings
Ingredients
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2 small ripe yellow peaches, peeled and cubed
1 cup sliced peeled English cucumber
¼ cup chopped yellow onion
1 clove garlic
½ cup chopped orange bell pepper
2 pints Sungold cherry tomatoes
1 cup red cherry tomatoes
2 teaspoons kosher salt, or more to taste
½ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
2 tablespoons white wine vinegar
1 lime, juiced, or to taste
3 tablespoons extra-virgin olive oil
1 cup cold water, or to taste
For the Garnish:
½ cup crumbled feta cheese, or to taste
½ cup diced peach, or to taste
6 leaves fresh basil, thinly sliced, or more to taste
Directions
Combine peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Pour in vinegar, lime juice, olive oil, and water. Blend until smooth, starting with a few pulses and finishing on high speed.
Strain soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 3 to 4 hours.
Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.
Chef's Note:
Use any light-colored vinegar, such as Champagne vinegar.