Millions of peaches, peaches for me!

I found a secret stash of blog posts that I never published this summer. Dreaming of warm summer days already. 

I could literally eat my weight in stone fruit but mostly peaches. I mean real peaches. Not peach flavored candy, seltzer, fruit cups, etc. Plain Nasty. Luckily I have living in peach heaven. They're everywhere!!!! I stopped into the Greensboro Farmers Market to see what was available. They were selling small buckets of gorgeous peaches for $8.00, score! As I was forking over my cash I saw buckets peaches for only $4.00. Apparently they were the less pretty, slightly banged up ones. They just screamed JAM! I walked away with WAY more peaches than I should have tackled but what the heck, you only live once.  I peeled and chopped my way through my pile of goodies. Peaches look so pretty once they are peeled. They're glossy, golden hued and smell so good! Can I just roll around in a pool of peaches? J/K... or am I? I made some Peach Jam (a Food in Jars recipe) and some Peach soup. Before you knock it, try it. It's a cold soup, similar to gazpacho (my other favorite summer soup) It's refreshing and easy. The only sweetness in the soup is the peaches. I have paired it with steamed shrimp for an easy summer meal. 

Peach Soup 
from Cooking Light

• Seviche: (I have never made this part of the recipe)
• 8 ounces chopped cooked shrimp $
• 1 cup fresh lime juice (about 6 large limes) $
• 4 ounces lump crabmeat, shell pieces removed
• 3 tablespoons finely chopped red onion $
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon minced seeded jalapeño pepper
• 1 tablespoon extra-virgin olive oil $
• 1/4 teaspoon salt
• 
  
• Soup:
• 3 pounds peaches, peeled, pitted, and chopped $
• 1/3 cup fresh lime juice (about 2 large limes) $
• 1/2 teaspoon salt
• 1/4 cup finely chopped red onion $
• 1/4 cup matchstick-cut radishes
• 1/4 cup minced red bell pepper $
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon minced seeded jalapeño pepper
• 1/4 teaspoon fine sea salt
• Cilantro sprigs (optional)

Preparation

1. 1. To prepare seviche, combine shrimp and 1 cup juice in a medium bowl; chill 1 hour. Add crab; toss gently to combine. Drain thoroughly; return shrimp and crab to bowl. Stir in 3 tablespoons onion and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.
2. 2. To prepare soup, combine peaches, 1/3 cup juice, and 1/2 teaspoon salt. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in 1/4 cup onion and next 4 ingredients (through 1 tablespoon jalapeño). Cover and chill 30 minutes.
3. 3. Arrange 1/4 cup seviche in each of 8 small shallow bowls; ladle about 1/2 cup soup around seviche. Sprinkle evenly with sea salt; garnish with cilantro sprigs, if desired.

Amelia Saltsman, Cooking Light 
JUNE 2010