It’s summer, and it’s hot! Here’s a fun way to shake up one of everyone’s favorite juicy ripe summer fruits – in a chilled soup! Mint makes the peach flavor POP! What’s even better? It brings lots of good-for-us antioxidants to the table, too.
Mint is great for digestion. It also soothes stomachs in cases of indigestion or inflammation. When someone is having nausea or fatigue, mint can help provide that boost as a naturally soothing substance. Regular use of mint is very beneficial for asthma patients as well, as it is a good relaxant and relieves congestion.
Chilled Peach Soup
6 Large Ripe Peaches
1 Cup Cold Water
1 Cup Apple Juice
½ Cup Chopped Dried Apricots
1 Cup Peeled and Chopped Cucumber
Zest and Juice of 1 Large Lime
Sea Salt and Freshly Ground Pepper to taste
Add the peaches to a blender and puree. Add the water, apple juice, apricots, lime zest and juice, salt and pepper and blend until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until well chilled, about 2 hours. Pour the soup into cups, garnish with mint and serve.
To PEEL the Peaches: Bring a pot of water to a boil. Cut a small “X” through the bottom of each peach, then drop them two at a time into the water to blanch for about 30 seconds. Using a slotted spoon, transfer peaches to a bowl of ice water. When peaches are cooled, drain well then peel them, starting from the “X” at the bottom of each peach.