Today I bring you a recipe for soup from Saluda.
The other night we dined at a local restaurant called The Purple Onion. I love this place. Great food, lively atmosphere.
We ordered a peach and melon soup that reminded me of a chilled, summery gazpacho. The soup was so tasty, I decided to make my own version at home.
Ingredients: (makes 2 servings)
1 cup chopped cantaloupe
2 peaches (or nectarines) chopped, peeled and pitted
2 teaspoons citrus champagne vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions: In a food processor, blend all ingredients until as smooth as you like. If the soup is too thick, add a splash of water. Season to taste and garnish with a sprig of fresh mint. Chill and serve.
Refreshing on a hot summer day.
Other posts you may enjoy: