Chilled Peach Soup

Ingredients

• 4 cups peaches, peeled and diced
• 3/4 cup seedless cucumber, peeled and diced
• 2 teaspoon honey (coconut sugar for vegan)
• 2 teaspoon champagne vinegar
• 1 clove garlic, peeled
• 2/3 cup greek yogurt (or use dairy-free yogurt for vegan)
• 1/4 teaspoon kosher salt
• 1 cup basil leaves, tighly packed
• 1/2 cup olive oil
• 1/4 teaspoon kosher salt

Instructions

1. 1

   --- Peach Soup ---

2. 2

   Blend: Place all ingredients in a blender, puree until completely smooth.

3. 3

   Chill until very cold, at least 1 hour.

4. 4

   Spoon the chilled soup into individual bowls. Drizzle with basil oil and garnish with cucumber slices, microgreens, or peach slices.

5. 5

   --- Basil Oil ---

6. 6

   Blanch: Bring a small pot of water to boil. Blanch basil by boiling for 45 seconds then plunging into an ice water bath.

7. 7

   Puree: Press the water our of the basil and place it in a blender with olive oil and salt. Blend until smooth, about 1 minute.

8. 8

   Strain: Allow the mixture to sit for 30 minutes then strain the oil through a fine-mesh strainer. Discard the solids and store the oil in a sealed jar in the fridge until use.