August Peaches Make a Refreshing Chilled Soup

The sweet smell of the ripest peaches and other flavorful, nutritious stone fruits creates a distinct aromatic trail that leads us right to them in the markets this time of year. Many Michigan- and Midwest-grown varieties are now abundant and readily available in farmers markets, produce stands, U-picks, co-ops and grocery produce sections.

Fresh, ripe peaches help improve heart health, immune system function and digestion. Their juicy flesh and fuzzy skin provide carotenoids, polyphenols and vitamin C. Peaches also contain polyphenols and prebiotics that can be helpful in decreasing inflammation and the risk of chronic disease such as cancer, diabetes, heart disease, Alzheimer’s disease and others. Peaches can also support eye and vision health because their distinctive, reddish-orange pigment comes from beta carotene, which the body naturally transforms into vitamin A.

Peaches pair beautifully with fresh garden herbs that are also in season now. The flavors of fresh tarragon, mint, cilantro or thyme embellish the taste of these seasonal fruits. If a peach is not at its sweet-smelling ripest just yet, set it on the countertop for a day or two to reach the perfect tenderness.

Chop up peaches, leaving skins on, for ice cream toppings, salsas and more. Cooking peach halves on the barbeque or indoor griddle before serving adds a few grill marks. Toss them into a salad with frisée lettuce, grapes or berries and pats of fresh burrata, gorgonzola or another favorite crumbly cheese. Toast some chopped walnuts to sprinkle on top and drizzle a little balsamic dressing over each salad.

Chilled Peach Soup with Fresh Mint is a refreshing, cooling meal on a sweltering summer day, or any day of the year. Feel free to mix or substitute other stone fruits such as nectarines or plums for a variation on this recipe.

 

Chilled Peach Soup with Fresh Mint

Yield: 4 servings

6 peaches, peeled and cut into  ¼-inch chunks

2 cups plain yogurt

¼ cup chopped fresh mint

Juice of 1 fresh lemon

¼ tsp pink Himalayan sea salt

 

Place all of the ingredients in a blender and pulse until blended well. Chill in the refrigerator overnight or at least for 2 to 3 hours.

To serve, pour into soup bowls. Garnish each bowl of soup with slivered peaches, fresh mint leaves and a trace of plain yogurt on top.

Veronica Hinke is an author, speaker, journalist, coach and expert on Titanic stories, food, history and style; and author of The Last Night on the Titanic. Learn more at VeronicaHinke.com.