Name: Chilled Peach Soup with Parmesan Toast #SundaySupper
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 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

Ingredients

Scale

Soup

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

Toast

¼ loaf crusty bread
4 ounces freshly shaved parmesan

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Instructions

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.
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.
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