Chilled Peach Soup

Why You’ll Love This Recipe

I love how simple this recipe is while still feeling elegant and unique. The peaches add natural sweetness, the cucumber keeps everything refreshing, and the basil oil gives the soup a beautiful herbal flavor.

I also like that this soup can be prepared ahead of time. The flavors become even better after chilling, making it perfect for entertaining or relaxed summer meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups peaches, peeled and diced
¾ cup seedless cucumber, peeled and diced
2 teaspoons honey or coconut sugar for vegan
1 clove garlic, peeled
⅔ cup Greek yogurt or dairy-free yogurt for vegan
¼ teaspoon kosher salt

For the basil oil:

1 cup basil leaves, tightly packed
½ cup olive oil
¼ teaspoon kosher salt

Directions

I start by adding the peaches, cucumber, honey, garlic, yogurt, and salt to a blender. I blend everything until the soup becomes completely smooth and creamy.

I place the soup in the refrigerator and chill it for at least 1 hour until very cold.

While the soup chills, I prepare the basil oil. I bring a small pot of water to a boil and blanch the basil leaves for about 45 seconds. Then I immediately transfer them into an ice water bath to keep the color vibrant.

I squeeze the excess water from the basil and place it in a blender with olive oil and salt. I blend until smooth, about 1 minute.

I let the basil oil sit for 30 minutes, then strain it through a fine-mesh strainer and discard the solids.

When ready to serve, I spoon the chilled soup into bowls and drizzle basil oil over the top. I like garnishing it with cucumber slices, peach slices, or microgreens.

Servings and timing

This recipe makes 4 servings.

Prep time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes

Variations

I sometimes add fresh mint for an even cooler flavor. For a sweeter soup, I use extra honey or very ripe peaches.

When I want a dairy-free version, I use coconut or almond-based yogurt. I also like adding a squeeze of lime juice for a little brightness.

storage/reheating

I store the soup in an airtight container in the refrigerator for up to 2 days. I keep the basil oil separate until serving for the freshest flavor.

Since this is a chilled soup, I do not reheat it. I simply stir it well before serving again.

FAQs

Can I use frozen peaches?

Yes, I can use frozen peaches if fresh peaches are unavailable. I thaw them first for the smoothest texture.

What type of yogurt works best?

I like using Greek yogurt because it makes the soup creamy and rich, but dairy-free yogurt also works well.

Can I make the basil oil ahead of time?

Yes, I can prepare the basil oil a day in advance and store it in the refrigerator in a sealed jar.

Is this soup served cold?

Yes, I always serve this soup very cold for the best flavor and texture.

What can I serve with chilled peach soup?

I like serving it with crusty bread, light salads, or grilled seafood during warm-weather meals.

Conclusion

Chilled Peach Soup is one of my favorite warm-weather recipes because it feels fresh, creamy, and beautifully balanced. The sweet peaches, cool cucumber, and fragrant basil oil come together in a simple dish that tastes elegant and refreshing every time I make it.