Peach and Blue Cheese
Updated June 5, 2024
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Randi Brookman Harris
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
Peel 1 small watermelon (about 3 pounds)
2 large ripe peaches
1 minced garlic clove
2 tablespoons sherry vinegar
salt and pepper
adding a few ice cubes
a few crumbles of blue cheese
GARNISH
Fresh tarragon
a drizzle of olive oil
Preparation
- Step 1
Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 large ripe peaches, chopped, 1 minced garlic clove, 2 tablespoons sherry vinegar, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a few crumbles of blue cheese. Garnish: Fresh tarragon and a drizzle of olive oil.
Private Notes
Comments
Excellent,but needs some zip-without add-ins, tasted like plain watermelon juice to me...I added some red pepper flakes and the juice of two limes and that made a huge difference...Also, substituted mint on top with blue cheese and everyone loved it.
Made this with leftover watermelon and 2 large peaches and followed the recipe- except I added a jalapeño and an extra dash of vinegar. When serving i added chopped watermelon and avocado along with the blue cheese. It was refreshing and delicious
Unbelievable. Possibly the best thing I have ever made on a hot, humid summer day. Absolutely more than the sum of its parts. Make, sip, chill.
Made as written - didn’t need ice cubes. The blue cheese was the perfect complement. This was one of the best things I made all summer!
What a great discovery on a hot day with both watermelon and peaches needing to be consumed. This was fast and flavorful. Don't skimp on the garnishes at the end. Blue cheese was a star.