The lazy days of summer are truly upon us and the farmers market is a treasure trove of delectible goodies to day dream about and cook into very real meals for all of us!
We are especially eager to stay cool and thus focus on cooking that doesnt require the oven. Hence we encourage you to come out and spend your morning the freshest way around Bryn Mawr - at the farmers market selecting easy meal items for your weekly needs.
One favorite recipe for this time of year is any cold soup that suits your tastebuds. The latest recipe we are eager to try comes from Food and Wine magazine this month. We've altered it to make the cooking experience fast and enjoyable and the tastes light and not overpowering = we know you have better things to do right now than slave over a hot stove like reading a book with a glass of wine on your patio - so enjoy and relax. This is best made a day or two ahead of time - even better!
Chilled Peach Soup with Fresh Goat Cheese
adapted from Food and Wine magazine July 2011
3 c fresh peaches sliced
1/4 c diced peeled cucumber plus thin slices for garnish if youre entertaining!
1/3 cup diced yellow pepper [or red, or skip it altogether!]
2 tbsp honey [you know we have a local brand at the market that is out of this world : ) try it!]
3 Tbsp crumbled goat cheese [more for garnish if you take the time]
1/4 cup rice wine vinegar [+ more for seasoning optional]
1/4 c olive oil
sea salt to taste
1 small garlic clove, ideally chopped in a few large pieces
2 c diced baguette [small pieces best]
approx 2 tbsp chopped basil leaves - or to taste
and basil slivers for garnish [again, only if you want presentation here]
Toss peaches, cucs, pepper and add honey, 3 Tbsp goat cheese, 1/4 c vinegar and 2 Tbsp olive oil. Stir in salt to taste - we used 1 tsp.. Add the garlic. Cover and refrigerate overnight.
Discard garlic ie attempt to strain or scoop out pieces. Transfer contents of bowl to a blender and puree. Add water [1/3 c works for us; start with less] and puree again, til creamy. Season with salt+vinegar. Refrigerate at least an hour to meld flavors and until soup is cold.
Make croutons with bread cubes and remaining 1/4 c olive oil sprinkled on a saute pan...toss over low heat until toasted approx 2-3 mins.. Transfer to a cloth or plate and season with sea salt if desired.
To serve pour soup into soup bowls and garnish with sliced cucumber, belle pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper if desired, and serve cold or at room temperature.
This mild flavored soup is lovely served alongside a green salad, perhaps grilled fish or chicken, with a very simple pinot grigio and a book or great conversationalists!
Molly and Laura