Chilled Peach Soup with Labneh

Chilled Peach Soup with Labneh  is a summery fresh soup with  peaches, aji amarillo peppers, and Middle Eastern labneh with a hint of spice.
Chilled Peach Soup with Labneh

Chilled Peach Soup with  Labneh

By Sue Lau | Palatable Pastime

Chilled Peach Soup with Labneh is my recipe of the day with the  Soup Swappers blogging group. We get together once a month to post recipes on soups, stews and the like.

This month the  topic Camilla chose is for Summertime soups, either chilled or hot.

Allez Bakery Inspired

I decided to do a soup I saw a picture of on Facebook that a local bakery shared: Allez Bakery and their similarly titled version.

All I had to go on was the title, the picture, and that it had peaches, labneh and aji amarillo pepper in it.

I was intrigued,   loved their photo and also remembered I had some aji paste on hand. So since I couldn’t get down there to do the lunch special, thought it a great idea for a summer soup.

Not Much Cooking

The only cooking in it is to blanch and  peel  the peaches which is quite simple. Everything  else spins up in the blender or food processor.

It’s not  overly hot-spicy despite the addition of the aji.  You’ll find that the labneh, which  is like a Middle Eastern version of  very  thick plain Greek yogurt, settles it quite easily.

This is perfect for a starter,  although probably not hearty enough for a main course. You might get away serving this alongside a summery salad or perhaps a small cold cuts sandwich. Definitely giving  it that summertime feel.

Chilled Peach Soup with Labneh

Soup Swappers: Summertime Soups Hot or Cold!

 

Chilled Peach Soup with Labneh

Chilled Peach Soup with Labneh

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Chilled Peach Soup with Labneh

Chilled Peach Soup with Labneh

Sue Lau
Prep Time 20 mins
Cook Time 1 min
Course Soup
Cuisine American
Servings 5 half cup servings

Equipment

  • Blender or food processor

Ingredients
  

  • 4 medium ripe cling-free peaches
  • 1 tablespoon lemon juice
  • 1/4 cup white zinfandel wine
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons aji amarillo paste
  • 1-1/2 teaspoons ground coriander
  • 1/4 teaspoon salt
  • 1 cup labneh
  • additional olive oil for drizzle garnish

Instructions
 

  • Peel and slice peaches:
  • Cut a shallow "x" on the bottom of each peach then dip into boiling water for one minute.
  • Remove and place in ice water to shock and stop cooking.
  • When cooled, peel off the skin, use a knife to cut out wedges.
  • Puree with the lemon juice.
  • Add remaining ingredients and puree again until smooth.
  • Chill before serving.
  • Drizzle with a little olive oil before serving if desired.

Notes

From the kitchen of palatablepastime.com
Keyword chilled soup

Chilled Peach Soup with Labneh

7 responses

  1. I love making labneh so I have been dying to see this recipe since I saw your title. Mega yum, I love aji too, and they seem like such a perfect combo.

    • I didn’t get a chance to get down there so unless they make it again and I am there, I can only wonder.

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