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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