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Millions of peaches, peaches for me!

11/1/2014

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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

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    I am an aquarius who likes long walks on the beach and the flicker of candle light.  If you haven't noticed yet, Just kidding! I'm a Vermonter who has left my beautiful home state in search of adventure. This blog contains all of my favorite things, mostly food so that my family back home can keep tabs on me. Mom & Dad I'm still alive!!!! Side note: I am terrible at spelling and grammar. There are bound to be typos all over this blog. It's like Where's Waldo. If you look hard enough you will find an error. 

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