BEIJOS EATS | APRIL 15, 2024
peachy keen.
We’re feeling absolutely peachy this week, and we couldn’t wait to share this delicious chilled soup recipe with you that combines the sweetness of peaches with the health benefits of carrots and ginger. Unlike most chilled soups that are gazpacho-based with tomatoes and cucumbers, this recipe uses peaches as the star ingredient. Trust us, it tastes just like a refreshing smoothie, and it’s super healthy and easy to make. If you can’t find fresh peaches, don’t worry – you can use frozen ones instead. And the best part? It’s garnished with the cutest mini carrots and pretty edible flowers, making it a perfect addition to your next brunch, appetizer, or as a first course for dinner. I promise you’ll love it!
*photography by Dayna Studios
YUMMY, PRETTY, AND GOOD FOR YOU
The soup is packed with nutrients, making it a fantastic addition to your diet. Peaches are rich in antioxidants, while carrots are loaded with vitamins and minerals that promote healthy vision, skin, and immune system. Ginger, on the other hand, is known for its anti-inflammatory properties, making this soup an excellent option for those with digestive issues or joint pain.
DID I MENTION HOW EASY THIS CHILLED SOUP IS?
Preparing this soup is effortless, and it’s a great way to use up your fresh while they’re in season. Now, its not peach season currently, but the good news is you can frozen peaches. All you have to do is a little cooking sesh, and then blend all together, and chill. It’s a versatile dish that can be served as an appetizer, a first course, or even as a refreshing drink for brunch.
Chilled Peach Soup
Ingredients
- 3 medium carrots chopped 1/2-inch
- 2 cups water
- 1/3 cup coconut cream or heavy cream
- 2 ripe white peaches peeled, cut in large chunks
- 1- inch piece of ginger divided into 3
- 3/4 cup plain whole fat Greek yogurt
- Himalayan salt to taste
- 1/2 orange juiced
- orange zest for garnish
- edible flowers
- mini carrots for garnish
Instructions
- In medium sauce pan, combine water and coconut cream and bring to a slow boil. Add chopped carrots and ginger and bring to simmer on medium/ high heat for 6-8 minutes, or until tender.
- When carrots are soft, add in peaches and cook for 2 min. Transfer ingredients to a blender carefully using a slotted spoon.
- Add 1 cup of coconut milk broth from saucepan to blender. Blend until smooth, we want it nice and smooth. Add in Greek yogurt, orange, and salt to taste.
- Place in refrigerator to cool for about an hour. Then garnish with mini carrots, orange zest, and edible pretty flowers.
