5 from 7 reviews

Chilled peach soup is a sweet, tangy, and delightful summer soup; our version of the Spanish gazpacho recipe. Embrace the stone fruit season with fresh peaches that are marinated overnight with cucumber, dried apricot, French honey, goat cheese, Greek white balsamic vinegar, and Greek extra virgin olive oil. Then, blend all those ingredients for a fantastic bright chilled yellow soup. Finishing this soup, you will add cucumber noodles, thinly sliced yellow bell pepper, sliced peach, fresh basil leaves, fresh crumbled goat cheese, and a drizzle of extra virgin olive oil.

white bowl of Chilled peach soup next to bowl of whole peaches — *Recipe post may have affiliate links; read our* *disclosure policy*. *Photographs ©Carlos Leo, Spoonabilities*

Hello my friends,
Nothing says warm weather like a chilled soup, and this just-say-summer chilled peach soup with fresh goat cheese is a great ambassador for the category. It’s a sweet, tangy, and super refreshing cold soup that will be a brilliant addition to your recipe repertoire.

Why is it that although they’re so healthy and tasty, we see so little fruits on our tables? And they’re even scarcer when it comes to savory dishes like soups. Peach season begins in summer, and you can’t let the opportunity of using them at their prime pass.

I saw a version of this soup first in Food and Wine Magazine, and trust me, it’s unlike anything you’ve seen before.

A table set up with a white linen tablecloth, in the center a white round plate, and on top a white bowl with a cold peach soup. Garnished with crumbled goat cheese, cucumber noodles, thinly sliced yellow bell pepper, and olive oil drizzle. Recipe at Spoonabilities.com

All You Ever Wanted to Know About Peaches

Peaches: the quintessential stone fruit, or drupe, is available throughout the country in many varieties. Any peach you find will work well with this recipe, but it’s always good to know a bit more about what we eat.

Peaches are classified by their pit, and there are three main types: Freestone, Semifree-stone, and Clingstone. As the name suggests, the pit in freestones is easily removed, and it takes a little more work to remove it from clingstones.
Freestones are better for canning and baking, as well as making broiled peaches. Clingstones are ideal for making jellies and jams.
Peaches can also be classified by the color of their flesh: yellow or white. Both have similar flavors, but the white ones, variants of Asian peaches, are slightly sweeter.
Nectarines are peaches that have been bred to have smooth, fuzz-less skins, but their flavor is quite similar to any regular peach.

Read more about stone fruits in our blog post “The Season of Stone Fruits: Peaches and Cherries.”

A Close up photo of the peach soup. The soup is in a white bowl and garnished with cucumber, bell pepper, goat cheese, and peaches. Recipe at spoonabilities.com

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Key Ingredients for this Chilled Peach Soup

Peaches certainly take center stage in this recipe, but other ingredients are just as essential.

Honey: We’re using L’Abeille Occitane Provence Flowers Honey, which is French honey with enticing floral notes that add a new layer of flavor to the soup. Bee’s honey tastes like the flowers from which the pollen came, and there’s nothing like the almost lavender-like taste of the Provence fields.
White Balsamic Vinegar: You may know this by now, but acid balances sweetness resulting in something greater than the sum of its parts. That’s why we like lemonades, margaritas, key lime pies, and most fruity desserts. I use white balsamic vinegar because you can’t beat its tang and its hint of winey goodness. Navarino Icons White Balsamic Vinegar is made with white sundried grapes that give it an amazing personality.
Extra Virgin Olive Oil: Add the stuff to everything because olive oil is not only tasty but great for your health. It lowers bad cholesterol levels, and it’s packed with antioxidants. I use LIA Extra Virgin Olive Oil, an award-winning, 100% Koroneiki, early harvest EVOO that has a fruity character perfect for our peach-scented soup.
Pure Sea Salt: Most of the time, a pinch of salt is all a dish needs to go from good to great, and using the right salt matters. I invite you to go past the supermarket iodized salt, and move to something purer, like sea salt. I’m using Salt Odyssey Pure Sea Salt from Messolonghi. A Greek sea salt sourced from uncontaminated water from the Patras Gulf.

A side closes up of the chilled peach soup with goat cheese in a white bowl and tablecloth. Garnished with cucumbers, peaches, and yellow bell peppers. Recipe at Spoonabilities.com

How to Make Chilled Peach Soup

First, in a large mixing bowl, toss the sliced and peeled peaches with the diced peeled cucumbers, yellow bell pepper and the dried apricots. To this mixture you will add the honey, goat cheese, white balsamic vinegar and extra virgin olive oil. Stir in the salt, and add the garlic on top. Let it sit overnight covered in the refrigerator.
The next day discard the garlic. In a blender add the mixture with ¼ cup of water and blend until it’s smooth and creamy. Add more water if needed. Taste and add more salt and vinegar if necessary. Refrigerate for about an hour until it’s really cold.
Serve in bowls and garnish this chilled peach soup with some cucumber cut in zoodles style, thinly sliced yellow bell pepper, crumbled goat cheese, basil, and a drizzle of extra virgin olive oil.

See how easy this cold peach soup is to make; just a few ingredients in three simple steps. Brighten your summer lunch with this refreshing soup. I hope this article inspires you to make this recipe. If you do get to make it, please share it with us in the comments below or on social media by tagging @Spoonabilities on Instagram and other platforms, and use the hashtag #Spoonabilities.

Wishing you cool tasty happenings,

Carlos
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Chilled Peach Soup with Fresh Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Author: Carlos Leo
Total Time: 15 minutes
Yield: 4 1x

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Description

Chilled peach soup is a sweet, tangy, and delightful summer soup. Garnish with cucumber noodles and yellow bell pepper, sliced peach, fresh basil leaves, and crumbled fresh goat cheese. Finish up with a drizzle of LIA Extra Virgin Olive Oil.

Ingredients

Units Scale

3 cups sliced peeled peaches (about 4 peaches)
¼ cup diced peeled seedless cucumber, plus thin slices for garnish
¼ cup diced yellow bell pepper, plus thin slices for garnish
¼ cup diced dried apricots
3 Tablespoons crumbled fresh goat cheese, plus more for garnish
2 Tablespoons L’Abeille Occitane Provence Flowers Honey
¼ cup Navarino Icons White Balsamic Vinegar, plus more for seasoning
¼ cup plus 2 tablespoons LIA Extra Virgin Olive Oil, plus more for drizzling
1+½ teaspoons Pure Sea Salt by Salt Odyssey
1 large garlic clove
Basil leaves, for garnish

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Instructions

In a bowl, toss the peaches, diced cucumber, yellow pepper and apricots. Add the honey, goat cheese, balsamic vinegar and 2 Tablespoons of the extra virgin olive oil. Stir in the salt, and add the garlic. Cover and refrigerate overnight.
Discard the garlic. Puree the rest of the contents in a blender. Add ¼ cup of water and puree until smooth and creamy, adding more water if needed. Add more salt and vinegar to taste. Refrigerate until very cold, at least an hour.
To serve, pour the peach soup into bowls. Lightly drizzle with olive oil. Garnish with the sliced cucumber, sliced bell pepper, goat cheese and basil.

Notes

You of course can use regular supermarket honey, salt, EVOO and white balsamic, but the taste will not be the same.

Prep Time: 15 minutes
Category: Soup
Method: Blend
Cuisine: International

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