3 Cups sliced peeled peaches (about 4 peaches)
¼ Cup finely diced peeled seedless cucumber, plus thin slices for garnish
¼ Cup finely diced yellow bell pepper plus thin slices for garnish
¼ Cup diced dried apricots
2 Tbsp. Honey
3 Tbsp. Crumbled fresh goat cheese, plus more for garnish
¼ Cup O’Live A Little White Balsamic Vinegar, plus more for seasoning
¼ Cup + 2 Tbsp. O’Live A Little Extra Virgin Olive Oil, plus more for drizzling
Guerande Grey Salt
1 Large Garlic Clove
2 Cups Diced Baguette (1/2 inch)
Basil leaves – for garnish
1. In a bowl, toss the peaches, diced cucumber, yellow pepper and apricots. Add the honey, 3 tbsp. of goat cheese, 1/4 cup of white balsamic vinegar and 2 tbsp. of the olive oil. Stir in 1 1/2 tsp. of salt. Add the garlic. Cover and refrigerate overnight.
2. Discard the garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4cup of water and puree until very smooth and creamy. Add more water if the soup seems too thick; season with salt and vinegar. Refrigerate the soup until very cold, about 1 hour.
3. Meanwhile, in a medium skillet, heat the remaining ¼ cup of olive oil. Add the diced bread and cook over moderate heat, stirring until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the croutons to paper towels and season with salt.
4. Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.