This chilled soup is a great light, summery starter or side dish. The serrano adds an unexpected bit of heat on the end of each crisp, sweet bite.
Learn how to make this recipe after the break!
1 large peach
1/3 C cucumber, peeled and diced
1/4 C yellow pepper, diced
1/2 oz goat cheese
1 T apple cider vinegar
1 tsp olive oil
1 garlic clove, sliced in half
1/2 serrano pepper
1/8 C cilantro
1/4 C coconut milk (not canned — I use the So Delicious brand)
S+P, to taste
Combine sliced peaches, cucumber, and yellow pepper in a medium-sized bowl. Add the goat cheese, vinegar, olive oil, a couple shakes of salt, and garlic clove. Cover and refrigerate overnight.
In the morning, remove the garlic clove from the mix and throw away. Pour the remaining contents of the bowl into a blender and add the serrano pepper, cilantro, and coconut milk. Puree until smooth and creamy. Season with salt and pepper; you may also add agave or honey for a sweeter soup. Refrigerate until well chilled, allowing flavors to combine (at least 2 hours).
Pour into 1-2 bowls and enjoy!
Makes 1 cup of soup.
- Soups/Stews, Other
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