. Grilled and Chilled Peach Soup Seriously Soupy

Wednesday, June 2, 2010

Grilled and Chilled Peach Soup

 Grilled and Chilled Peach Soup - Seriously Soupy

Chilling various fruits and vegetables is a great way to create new soups while staying cool. I want to test out a few this summer and started with a grilled and chilled peach soup. This soup-like blend took two days to make, which began by grilling the peaches with fresh mint, basil and lavender. The mixture was then cooled overnight in the fridge and blended together with some water and chilled in a freezer for a tangy/sweet soup-like blend that is sure to be a hit this summer. Enjoy!

Grilled and Chilled Peach Soup
6-8 peaches
2-3 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of cinnamon
1 tablespoon of sugar
2 cups of water
fresh herbs (mint, basil and lavender)

Day One: Preheat the oven to 350 degrees. Cut up the peaches and fresh herbs. Place them on a baking sheet or on aluminum foil. Sprinkle with olive oil, cinnamon and salt. Let cook for 30-40 minutes. Turn off oven, let cool and place in a refrigerator overnight.

Day Two: Place mixture in a blender with water and sugar. Make sure everything is mixed together, taste and top with whole peaches or fresh herbs. Enjoy!

Seriously Soupy Serena


  1. This is new to me but the colour is beautiful. I wonder how it tastes like.

  2. What a lovely recipe - I like the herbs you have used, and although I have never made a fruit soup before I do think I will be trying this one soon!