Peaches make one of the best summer fruits for a picnic or to bring to the pool to snack on. Whether that’s cut up into slices, baked into a dessert, or blended in a soup. Feel around this stonefruit when buying at the store just like an avocado slowly squeezing the outside feeling for a subtle squishy exterior. Cut your stone fruit around the pit, then twist to get two halves, then use a melon baller to remove the pit, and cut into slices. Just because it takes a little extra work to eat this juicy fruit doesn’t mean it’s not WORTH IT!

The inspiration for my chilled peach soup began on a warm summer evening when the golden sun dipped low and the scent of grilled peaches wafted through the air. I was at a backyard barbecue, where the grill sizzled with ripe peaches and fiery jalapeños, their flavors melding into a tantalizing aroma. As I savored a bite, a burst of sweetness and heat danced on my tongue, sparking a whimsical idea.

Back in my kitchen, I combined these grilled peaches and jalapeños with cool, crisp cucumbers, a splash of tangy lime, and a drizzle of honey, blending them into a smooth, vibrant puree. To finish, I topped the velvety soup with a charred corn salsa, adding a smoky crunch, and a dollop of lime crema, for a zesty, creamy finish. Each spoonful is a reminder of summer’s playful spirit and the magic of unexpected culinary adventures.

Be sure to chill this soup as soon as it’s done! The soup tastes much better as the flavors sit together and become friends. I prefer two hours at least but overnight is best. You won’t regret it.