Tuesday, August 18, 2015

Chilled Peach Soup

Savory, tangy cold soup by Jason Franey

DSC_7091Overlooking Lake Union in Seattle, iconic Canlis is perhaps a food lover’s dream. Every dish is like a piece of art. Because of the size, the place lacks some cozy feel but the view is spectacular!…the view must cost something…no way is this a cheap eat.

Former Canlis chef Jason Franey who departed last year created the dish featured in Food and Wine magazine in 2011…tangy and fruity and no heat required, that’s what we need when it’s sweltering outside. Preparation is quick though it needs to be marinated overnight (very important step) so it definitely needs your patience and planning.DSC_7093

Ingredients and Instruction for 4 servings (Print Recipe Here)DSC_7066

  • 3 cups of peeled sliced peaches (about 4 peaches)
  • 1/4 cup peeled diced seedless cucumber, plus thin slices for garnish
  • 1/4 cup finely diced yellow bell pepper, plus some for garnish
  • 1/4 cup diced dried apricots
  • 2 Tablespoons honey
  • 3 Tablespoons crumbled fresh goat cheese, plus more for garnish
  • 1/4 cup white balsamic vinegar
  • 2 Tablespoons extra-virgin olive oil, plus 1/4 cup for making croutons
  • 1-1/2 teaspoons Kosher salt
  • 1 large garlic clove
  • 1 cup cubed (about 1/2 inch) baguette  Note: For gluten free, substitute toasted sunflower seeds or pine nuts
  • Basil leaves for garnish
  • Freshly ground black pepper
  1. In a large bowl, toss the peaches, cucumber, yellow pepper and apricots. Add honey, goat cheese, balsamic vinegar and 2 Tablespoons of olive oil, Kosher salt. Stir well and add garlic. Cover with plastic wrap and refrigerate overnight, at least 8 hours.DSC_7074
  2. 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. If necessary, add more salt and vinegar. Refrigerate the soup for an hour or so until very cold.DSC_7081
  3. (skip this process if you are substituting with nuts) Meanwhile, in a skillet, heat the 1/4 cup of olive oil. Add cubed baguette and cook over medium heat, stirring until golden and crisp.
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    My husband made this ciabatta bread…he makes bread every week.

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  4. Pour the peach soup into a bowl and garnish with sliced cucumber, bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.DSC_7097

From the Tapas post (#todaystapas)…Soy wrapped garden harvest (except avocado). Light, gluten free and fabulous.IMG_5105

Adapted from a Children’s book ‘Guri and Gura (ぐりとぐら) Kasutera (カステラ) recipe is easy to make…in the book, they shared this treat with forest friends…isn’t that nice?  The hand stitched kitchen towel is a gift from a friend. IMG_5096

Stay cool! Drink lots of water!

20 comments:

  1. Good grief! So you and your husband are BOTH chefs. Peach soup is very unusual, but I'd love to try it.

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    1. Thank you Kay. Your blog is filled with great tips and idea...thanks!

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  2. It looks delicious and refreshing! :)

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    1. Thank you Linda. The quotes you posted were so helpful for being me to be positive and happy! ( I memorized some).

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  3. Wow, the peach soup looks super yummy! Have to marinate overnight, it definitely requires patience...but sure worth it :-)

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    1. Thank you Tamago chan! I love visiting your blog to see your playful cats!

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  4. You two are such a great pair!

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    1. Thank you Jalna! Some day, I feel like I married to a baker.

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  5. A very unusual yet very delicious summer soup! If you didn't say it's peach, I almost took it as a pumpkin soup :-)) Lucky you having a husband who cooks and bakes so well.

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    1. Thank you Angie. I can't wait to try your blueberry muffin or chicken and tomato dish..both look fantastic!

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  6. Although I only know you thru reading your blog, yet, I've seen lots of goodness with in you. Just want to let you know how much I appreciate you... Stay blessed my friend:) and have a lovely weekend!

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    1. Thank you Annie. You're so kind. I'm glad you had some alone time.

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  7. wow! This soup looks gorgeous! I'd die to try it!

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    1. Thank you Marcela! How are you doing? Moving is chaos but also exciting! Good luck!

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  8. こちら先週末からの秋雨前線で涼しくなりましたが月末にかけてまた猛暑再来のようです。暑い時には火を使わない料理はありがたい。材料の取り合わせが珍しく、ももは大好きなのでどんな味だろうかとワクワクします。布巾の刺繍も素敵、台所仕事も楽しくなりますね。

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    1. ありがとうございます。 もものスープ、私は大好きですが、酸がちょっときつしかも。一度試してくださいね。 神戸の出身と聞いて、ますます嬉しくなりました。息子が6か月ほど、住んでいたんですよ。もう8年前くらいになりますけど。ブログの写真、毎回素敵ですね。勉強になります。

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  9. What an unusual soup! I did have fruit soups as a child, but it was 100% fruit, no vegetables and never made from peach! And it looks so gorgeous too!
    The cake looks fantastic.... is this a kind of recipes for children book? I must look for it when I'm in Japan next time! It might be an excellent studying help (is it in kana or also with kanji? sorry for so many questions...).
    The tofu snacks are beautiful! And so creative! I have never used tofu skins. SO much inspiration in just one post! Thank you so much.

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    1. Thank you Sissi!  The children book series 'ぐりとぐら' first book published 50 years ago. It's not a cooking book.but the kasutera recipe in one of the books. Mostly written with hiragana and some katakana so easy read with charming illustration.

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    2. Thank you so much, Nipponnin. I'm trying to learn kanji, but I'll look for this book when I go to Japan; kana is also great to learn vocabulary!).

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  10. もものスープ、ほんのり甘そう。、見た目も爽やかで、美味しそうですね。御主人が毎週パンを焼いて下さるとは、羨ましい限りです。う~~~ん!パンも食べたくなって来ました!

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