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