Summer Peach Soup with Seafood Ceviche

Summer’s finest are in the peak of season right now — from apricots to watermelon..and I LOVE all things in between :)  Take advantage of abundant fresh, seasonal produce this summer when it’s at its most delicious and nutritious. When including in-season, fresh and delicious foods (produce) in your meal preparation, it’s easy to fill your diet with low-calorie, antioxidant-rich fruits, vegetables and herbs. To single out one for a moment- peaches, for example, are so yummy..and- in my opinion- are only yummy in the summer months.  As soon as the season is ending- oh, boy, you can tell.. that peach isn’t so perfect anymore. Besides providing fiber (2.2 grams each!),the fuzzy little guy is a good source of potassium, boasts beta carotene, and the Vitamins A (important for healthy skin and bones) and C (an antioxidant). When picking the perfect peaches, follow your nose- literally (this is also a good tip when you are selecting melons, pineapple, and berries.)  The ripest fruits will smell sweet-  While the red or pink colors on the skin may look pretty- and should be a sure sign of a sweet fruit, they give no clue as to the actual ripeness of the fruit.  Unlike many other fruits, which are best plucked and eaten on the spot, a just-picked peach is actually best if left uneaten for at least a couple of days. Refrigerating the fruit will delay ripening.  If your peaches are a tad firm, let them stand on the kitchen counter for a few days or place them in a brown bag until they’re soft to the touch and display a deep, golden background color.  Organic or Not?  Peaches require a large amount of pesticides to grow conventionally and have extremely delicate skin, making them the top organic fruit pick- among 14 others on the ‘dirty’ list.

Among other summer stone fruits, peaches are delicious, and mostly know for their inclusion in crisps or tarts, but they’re also good in savory dishes- like this soup recipe that I adapted from Cooking Light.  When I came across this recipe in last months mag- I contemplated it for my Supper Club group..but then thought twice due to the inspection process and look I would have probably gotten from the same Supper Club’er that demands MEAT.. in the slow cooker (tehe, LOVES!)   Last week I shopped at three grocery stores (one may think I’m crazy..but I think not.  But, then again.. I do have an ice packed cooler in my trunk for Saturday morning shopping.  Whatever.) and in every single one I couldn’t help but notice the gorgeous array of golden peaches mounded on display- front and center.  By store number three I was set on purchasing some- with nothing else but this soup in mind.

While the peaches were awesomely sweet and delicious- I especially enjoyed the ceviche–it could definitely stand on it’s own.  The cold and fruity soup has a surprising kick from fresh radish and bows well against the strong-tasting ceviche with lime juice, jalapeño, and cilantro.  The recipe only calls for 4 ounces of crab meat- but most often fresh meat is packed in one pound containers.  My seafood guy was quite helpful when I told him how much I needed- and he measured out just enough- I got away with spending less for good quality (the canned stuff wont be as good- trust.)  If your seafood man (or woman!) isn’t so generous.. use more shrimp- or replace with steamed bay scallops.. hmmmm.. maybe I’ll make this again. Soon.  

 Golden Peach Soup
with Crab and Shrimp Ceviche
INGREDIENTS:

Seviche:
8 ounces chopped cooked shrimp
1 cup fresh lime juice (about 6 large limes)
4 ounces lump crabmeat, shell pieces removed (or steamed bay scallops, chopped)
3 tablespoons finely chopped red onion
3 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Soup:
3 pounds ripe peaches, peeled, pitted, and chopped
1/2 cup fresh lime juice (about 3-4 large limes)
1/2 teaspoon salt
1/4 cup finely chopped red onion
1/4 cup matchstick-cut radishes
1/4 cup minced red bell pepper
3 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño pepper
1/4 teaspoon fine sea salt
Cilantro sprigs (optional)

DIRECTIONS:
To prepare seviche, combine shrimp and 1 cup juice in a medium bowl; chill 1 hour. Add crab; toss gently to combine. Drain thoroughly; return shrimp and crab to bowl. Stir in 3 tablespoons onion and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.

To prepare soup, combine peaches, 1/3 cup juice, and 1/2 teaspoon salt. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in 1/4 cup onion and next 4 ingredients (through 1 tablespoon jalapeño). Cover and chill 30 minutes.

Nutrition Information
Serves 8 (1/2 cup soup and 1/4 cup seviche)
Calories: 139
Fat: 3 g
Carbohydrate: 20.6 g
Fiber: 2.8 g
Protein: 10.9 g

Comments

  1. Rebecca from Chow and Chatter says:

    wow what an amazing soup so gourmet

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