Chilled Peach Soup

Savory, tangy cold soup by Jason Franey

Overlooking Lake Union in Seattle, iconic Canlis is perhaps a food lover’s dream. Every dish is like a piece of art. Because of the size, the place lacks some cozy feel but the view is spectacular!…the view must cost something…no way is this a cheap eat.

Former Canlis chef Jason Franey who departed last year created the dish featured in Food and Wine magazine in 2011…tangy and fruity and no heat required, that’s what we need when it’s sweltering outside. Preparation is quick though it needs to be marinated overnight (very important step) so it definitely needs your patience and planning.

Ingredients and Instruction for 4 servings (Print Recipe Here)

• 3 cups of peeled sliced peaches (about 4 peaches)
• 1/4 cup peeled diced seedless cucumber, plus thin slices for garnish
• 1/4 cup finely diced yellow bell pepper, plus some 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
• 2 Tablespoons extra-virgin olive oil, plus 1/4 cup for making croutons
• 1-1/2 teaspoons Kosher salt
• 1 large garlic clove
• 1 cup cubed (about 1/2 inch) baguette  Note: For gluten free, substitute toasted sunflower seeds or pine nuts
• Basil leaves for garnish
• Freshly ground black pepper

1. In a large bowl, toss the peaches, cucumber, yellow pepper and apricots. Add honey, goat cheese, balsamic vinegar and 2 Tablespoons of olive oil, Kosher salt. Stir well and add garlic. Cover with plastic wrap and refrigerate overnight, at least 8 hours.
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. If necessary, add more salt and vinegar. Refrigerate the soup for an hour or so until very cold.
3. (skip this process if you are substituting with nuts) Meanwhile, in a skillet, heat the 1/4 cup of olive oil. Add cubed baguette and cook over medium heat, stirring until golden and crisp.
   
   My husband made this ciabatta bread…he makes bread every week.
   
4. Pour the peach soup into a bowl and garnish with sliced cucumber, bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.

From the Tapas post (#todaystapas)…Soy wrapped garden harvest (except avocado). Light, gluten free and fabulous.

Adapted from a Children’s book ‘Guri and Gura’ (ぐりとぐら) Kasutera (カステラ) recipe is easy to make…in the book, they shared this treat with forest friends…isn’t that nice?  The hand stitched kitchen towel is a gift from a friend.

Stay cool! Drink lots of water!