Happy Friday! I hope you’ve had a great week. I’m preparing to run a 5k tonight with a bunch of my Colorado Blends- and I’m excited to see them! I don’t know if I’m quite as excited about running in the altitude… but we’ll see how it goes.
Today’s guest post comes from one of my favorite bloggers (who is no stranger to my blog, since I’ve shared her recipes before), Laura! Laura is a bad ass chick who has a love for food and exercise that rivals my own. Let’s just say we’re sisters from another mister….
Hi! I’m Laura from Sprint 2 The Table!
Sprint 2 the Table is a collection of food adventures, fitness conquests, and general pontification.
Why the name?
I live my life from meal to meal. Sometimes I think I’m just hustling through my daily activities so I can get to the next occasion for mastication. It’s a sickness, and it’s only gotten worse as I shovel in 7 meals a day in preparation for a figure competition.
I finally got to meet Lauren in person the the Blend retreat this spring. It was love at first bite – this woman is my food soulmate. This made me nervous when thinking up a guest post! What to write for the women whose creativity I admire so much? from Lauren: Awwww, Laura- ditto!!
And then it hit me. Lauren posts pictures of many of her meals being enjoyed on her patio (with the occasional frosty beverage). Outdoor dining is ideal in these warm months, but it is HOT. What better to enjoy on a hot day than a chilled soup?
This recipe is for one of my favorite quick fixes to re-hydrate and cool me down after a sweat session: Peach-Cucumber Chilled Soup.
I live in the Peach State, and this time of year they are everywhere. This summer they seem to be particularly sweet and juicy. I’ve made this soup several times already and can’t decide call it an appetizer or dessert!
If you like a little heat in your mouth, you’ll love the unexpected bit of spice on the end of each crisp, sweet bite from the serrano pepper. If you have a sweeter palate, note that I didn’t add any sweetener. The peaches were enough for me, but you certainly could add some agave or honey if your peaches aren’t as ripe.
Peach-Cucumber Chilled Soup
- 1 large peach
- 1/3 C cucumber, peeled and diced
- 1/4 C yellow pepper, diced
- 1/2 oz goat cheese
- 1 T apple cider vinegar
- 1 tsp olive oil
- 1 garlic clove, sliced in half
- 1/2 serrano pepper
- 1/8 C cilantro
- 1/4 C coconut milk (not canned, I used the So Delicious variety)
- S+P, to taste
Combine sliced peaches, cucumber, yellow pepper in a medium bowl. Add the goat cheese, vinegar, olive oil, a couple shakes of salt, and garlic clove. Cover and refrigerate overnight.
I hope you all enjoy this recipe! Please swing by my blog, Sprint 2 the Table, and say hello sometime. Looking for more chilled soups? Check out my Cherry Tomato-Mango Gazpacho or my Avocado-Mango Soup.
Lauren, thank you so much for allowing me to take over your blog today. I hope you are having a fabulous time!