Summer Vibes | Cold Peach Soup with Grilled Peach Salsa

Enjoy a new summer recipe with a featured Upstate Chef every week all summer long.

Today, Chef Tony Keely invites you to indulge in a mouth-watering Cold Peach Soup with Grilled Peach Salsa. Prepare by grabbing a handful of delicious ingredients, plus your food processor and a cutting board. Serves six (4) people.

GRILLED PEACH SALSA

INGREDIENTS:

3 peaches
1 – 2 Poblano Peppers
1 Lunch Box Pepper
1 Heirloom Tomato
1/2 Red Onion (diced small)
2 Scallions, (diced—you can use the white part, also)
Basil (4 – 5 leaves chopped)
2 – 3 tbsp. Olive Oil
2 tbsp. Champagne Vinegar
1/2 Lime (juice and zest)
Salt & Pepper (to taste)

DIRECTIONS:

Cut Peaches in half to remove the pit.

  1. Drizzle olive oil on the peaches.
  2. Season peaches with Salt and Pepper.
  3. Grill on flesh side (where the pit was) for 6 – 8 minutes (or until you have grill marks.)
  4. Flip peach over and grill on skin side for 6 – 8 minutes.
  5. Chill and remove the skin. (If you like the skin you can keep it on.)
  6. Dice Peaches.
  7. In a mixing bowl add all ingredient and toss.
  8. It’s best to let sit for an hour for the ingredients to combine in the refrigerator.

COLD PEACH SOUP

Ingredients:
3 cups Peaches (peeled and diced—about 4 5 peaches)
1/4 cup Cucumber (peeled, seeded, and diced)
1/4 cup Yellow Bell Pepper (diced)
2 tbsp. Honey
1/4 cup Balsamic Vinegar
1/4 cup Extra-virgin Olive Oil
Pinch of Cayenne Pepper
Salt, Kosher (to taste)
Basil leaves (for garnish)

DIRECTIONS:

  1. Add all Peach Soup ingredients to a blender or food processor and puree until smooth.
  2. If it is not smooth enough add a little water.
  3. Taste and add salt if needed.
  4. Put into a container and refrigerate.

TO ASSEMBLE: 

  1. In a soup bowl, make a crescent moon shape with the peach salsa.
  2. Slowly pour in the chilled peach soup.
  3. Garnish with basil leaves (use the smallest leaves).

TIPS FOR THIS RECIPE

  • For easier pit removal, use Freestone peaches.
  • A small-sized dice is 1/4″.
  • A large-sized dice is 3/4″.
  • Although this recipe calls for Heirloom tomatoes, you may also use whatever tomatoes you like to use in your kitchen. The difference is that Heirloom tomatoes tend to be more flavorful and less seedy. They are not grown for highest output but rather for quality of taste.
  • Did you know that Greenville County Soil & Water Conservation District hosts a Seed Library at the Berea Branch Library? Go and pick up Heirloom seeds all year long for your garden!