Veteran pastry Chef Heidi Morf says to use ripe, fragrant peaches for this refreshing cold soup. You’ll need about nine medium peaches to equal three pounds, and one juicy lime for the two tablespoons of lime juice.
Start-to-finish time: 30 minutes
Serves: 6
Download the recipe
Soup
- 3 pounds ripe peaches, peeled and sliced
- 2 tablespoons fresh lime juice
- 2 tablespoons toasted sesame oil
- 2 tablespoons seasoned rice vinegar
- 4 teaspoons chili paste with sweet basil (available in Asian markets)
- 1 tablespoon nam pla (fish sauce)
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh Thai basil
- 1 tablespoon palm or brown sugar (more or less, depending on the sweetness of your peaches)
- Prepare a bowl of ice and water. Dip peaches in boiling water for one minute, and then plunge into the ice water bath. The peel comes right off and its rosy color transfers to the fruit.
- Remove the pits, and puree the peaches with the other ingredients with an immersion blender or food processor.
- Chill until very cold. Garnish with a sprig of Thai basil or a grilled shrimp.
