Chilled Peach Soup with Fresh Goat Cheese

Chef Jason Franey of Seattle's Canlis makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar and olive oil and then pureeing the mixture. Since peaches can vary in flavor, Franey suggests seasoning with vinegar to taste as you puree.

video Best New Chef 2011: Jason Franey


Slideshow:  More Cold Soups


  • Active:
  • Total Time:
  • Servings: 4
  • Time(Other): Plus overnight marinating
KEY: Soup


  • 3 cups sliced peeled peaches (about 4 peaches)
  • 1/4 cup finely diced peeled seedless cucumber, plus thin slices for garnish
  • 1/4 cup finely diced yellow bell pepper, plus thin slices for garnish
  • 1/4 cup diced dried apricots
  • 2 tablespoons honey
  • 3 tablespoons crumbled fresh goat cheese, plus more for garnish
  • 1/4 cup white balsamic vinegar, plus more for seasoning
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • 1 large garlic clove
  • 2 cups diced baguette (1/2 inch)
  • Basil leaves, for garnish
  • Freshly ground black pepper

How to make this recipe

  1. In a bowl, toss the peaches, diced cucumber, yellow pepper and apricots. Add the honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons of the olive oil. Stir in 1 1/2 teaspoons of salt. Add the garlic. Cover and refrigerate overnight.

  2. Discard the garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy; add more water if the soup seems too thick. Season with salt and vinegar. Refrigerate the soup until very cold, about 1 hour.

  3. Meanwhile, in a medium skillet, heat the remaining 1/4 cup of olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the croutons to paper towels and season with salt.

  4. Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.

Suggested Pairing

Pairing wine with soup can sometimes feel like too much liquid at once, but in this case, a glass of Champagne gives a nice lift to this fruity soup. Pour a refreshing Brut like the NV Henriot Brut Souverain or the NV Gosset Excellence Brut.

Contributed By Photo © Anna Williams Published July 2011

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