This refreshing dish works as an appetizer, cooling shooter or lovely, refreshing dessert on a hot day. Go for peaches that are high in acid and low in water. White peaches are lovely and floral, but the lack the firm flesh that gives this dish a smooth, velvety texture. I refer yellow peaches, high in acid and sugar, for the most robust flavor. Put your own spin on this one- you can infuse your oil with whatever herbs inspire you! We used Drake Family Farm’s goat cheese as a lovely garnish.
6 to 8Yellow peaches
1/2tspFreshly ground pepper
3TbspExtra virgin olive oil
3TbspGoat cheesefor garnish
Pour the olive oil into a medium bowl. Mash the basil leaves in the oil and stir in the lemon. Let this stand for at least 30 minutes.
Heat up a grill pan or your outdoor grill. Cut your peaches in half and brush the bottoms with a touch of oil. Place the peach halves flesh-side down on the grill until they just begin to brown. You may need to do this in stages.
Puree your peaches in a blender and strain to remove the skins. Add the salt and pepper, taste and adjust to taste. Set aside.
Divide the peach puree into three or four bowls. Spoon the infused oil over the soup and sprinkle a bit of your fresh goat cheese. Serve cold.