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Chilled Peach Soup with Parmesan Toast #SundaySupper

  • Total Time: 30 minutes
  • Yield: 4 servings 1x




  • 4 cups peaches, partially frozen, if possible
  • 1 large or 4 mini English cucumbers, diced
  • ½ large white onion, diced
  • 2 large garlic cloves, chopped
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon sea salt
  • Pepper and olive oil for serving


  • ¼ loaf crusty bread
  • 4 ounces freshly shaved parmesan


  1. Make the soup. In a blender place the peaches and any liquid, cucumbers, onion, garlic, vinegar, turmeric, and salt. Blend on high until completely smooth, about 1 minute. Pour into a bowl and chill until ready to serve.
  2. Make the toast. Preheat oven to 400 degrees F. Arrange toast on a baking sheet lined with foil for easy clean up. Cover with parmesan shavings and bake about 10 minutes until cheese is melted and bread is toasty.
  3. Serve the soup with a little freshly ground black pepper and a drizzle of oil alongside the toast. Soup may be stored in an airtight container in the refrigerator for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes