Peach and Blue Cheese
Updated June 6, 2024
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Peel 1 small watermelon (about 3 pounds)
- 2large ripe peaches
- 1minced garlic clove
- 2tablespoons sherry vinegar
- salt and pepper
- adding a few ice cubes
- a few crumbles of blue cheese
- Fresh tarragon
- a drizzle of olive oil
Garnish
Preparation
- Step 1
Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 large ripe peaches, chopped, 1 minced garlic clove, 2 tablespoons sherry vinegar, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a few crumbles of blue cheese. Garnish: Fresh tarragon and a drizzle of olive oil.
Private Notes
Comments
Excellent,but needs some zip-without add-ins, tasted like plain watermelon juice to me...I added some red pepper flakes and the juice of two limes and that made a huge difference...Also, substituted mint on top with blue cheese and everyone loved it.
So , yes this can be done in a blender, I did it in my Viking. No need to peel the peaches. I doubled the peach and it was still very subtle, I’d consider going even further. Also added half a habanero which added a nice bit of heat. Yum
I peeled the peaches and made this in batches in my processor for a group -- easy and absolutely delicious. Did the rest of you peel the peaches? And has anyone used a blender (less likely to leak liquid) instead of a processor?