PEACH AND CUCUMBER SOUP

This pretty summer dinner first course may win the prize for “quick and easy”!  Peaches are everywhere now, and cucumbers will be with us right through fall canning season.  A chilled, no-cook soup, with both sweet and piquant flavors—it’s a perfect start to almost any summer luncheon or dinner. 

• Half dozen ripe peaches, peeled and cut into small pieces
• A medium cucumber, peeled, seeded and cut into small pieces
• 2 tsps honey
• 2 tsps white wine vinegar
• Dash of salt
• 2-3 fresh mint leaves
• ¾ to 1 cup well shaken coconut milk (or plain Greek yogurt)
• A few mint leaves and cucumber slices for garnish

Put chopped peaches and cucumbers, along with the rest of the ingredients (except for garnish) in a food processor.  Process until smooth and creamy.  Chill for at least 2-4 hours.  Makes 3-4 small bowl servings.

The Kitchen Hive