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Peach Salsa Soup

Peach Salsa Soup

A refreshing, sweet-savory chilled soup made with ripe peaches, jalapeños, lime, and cilantro, perfect for hot summer days.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings servings
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 4 large ripe peaches, peeled and pitted
  • 1 medium red bell pepper, chopped
  • 1/2 medium red onion, roughly chopped
  • 1 fresh jalapeño, seeded
  • 1/2 cup fresh cilantro leaves, packed
  • 3 tablespoons fresh lime juice
  • 2 medium garlic cloves
  • 1 tablespoon honey or agave nectar
  • 1/2 teaspoon ground cumi
  • 1 teaspoon salt (adjust to taste)
  • 1/2 cup cold water or vegetable broth

Method
 

  1. Prepare your peaches by cutting an X on the bottom of each one. Blanch them in boiling water for 30 seconds, then plunge into ice water.
  2. Cut the peeled peaches away from the pit and place them in your blender. Add the chopped red bell pepper, red onion, seeded jalapeño, and garlic cloves.
  3. Pour in the fresh lime juice, honey, cumin, and salt. Add the cold water or vegetable broth.
  4. Blend on high speed until completely smooth, about 60 seconds. Taste and adjust seasonings.
  5. Transfer your Peach Salsa Soup to a container and refrigerate for at least 2 hours.
  6. Before serving, give the soup a good stir and adjust seasonings if necessary. Serve in chilled bowls.

Notes

This soup is best served cold and can be made ahead of time. Store in an airtight container for up to 3 days.