Chilled Peach Soup with Fresh Goat Cheese

1 . Stage

In a bowl, toss the peaches, diced cucumber, yellow pepper, and apricots. Add the honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar, and 2 tablespoons of the olive oil. Stir in 1 1/2 teaspoons of salt. Add the garlic. Cover and refrigerate overnight.

2 . Stage

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. Season with salt and vinegar. Refrigerate the soup until very cold, about 1 hour.

3 . Stage

Meanwhile, in a medium skillet, heat the remaining 1/4 cup of olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the croutons to paper towels and season with salt.

4 . Stage

Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, croutons, and basil. Drizzle lightly with olive oil, season with black pepper and serve. Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.