Community Cookbook
Wednesday, 26 June 2013 14:50
Cold & Spicy Cucumber-Peach Soup with Blueberry Stars
Written by Cheryl
With frosty blue stars floating on top, this minted peach and cucumber soup is a refreshing summer treat that is far easier to make than its fancy looks would suggest. This soup works best if left over night to chill so it's perfect for parties - and the spike of jalapeno and sweetness of the blueberry makes a nice contrast to your normal summer fare!
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Ingredients:
3 whole peaches
1 cucumber, peeled and cut into 1/2 then into quarters
2 tsp fresh mint, crudely chopped
1 fresh-squeezed lemon juice (juice of one lemon)
2 jalapeno peppers, seeds removed, chopped inot 1/4 pieces
Bluberry ice cubes:
Pureed blueberries
1 tsp sugar
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Instructions:
Puree blueberries in small food processing bowl. Mix in sugar and stir to combine. Pour into star-shaped ice cube trays and put into freezer until stars are hard to the touch.
Puree cucumber in food processor. Add all other ingredients and puree until smooth. Refridgerate overnight.
Serve cold in tea cups or small bowls, floating the bluberry stars on top at the last moment so they don't melt before they make it to the table. Enjoy! - Serves: 4
- Cuisine: American (general)
- Cooking method: Not cooked
- Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol, no grains
- Just right for...: Elegant evenings, Crowds/parties, Quick & easy, Summer favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 15-30 minutes
- Total time (inc active/prep): 15-30 minutes
- Specialty Diets: Vegan, Vegetarian
Published in
Soups & Stews
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