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Vegan for the Holidays

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Vegetarians in Paradise
 Vegetarian Cooking with Zel

Nothing says summer bliss like a captivating bowl of chilled fruit soup on a steamy hot day. The blazing heat of August signals it's time to reach for cooling, high water-content foods like juicy fresh fruits that offer summer comfort. And this unique coconut-laced peach soup is the perfect prelude to a light summer lunch or dinner. Prepare the soup early in the day to give it plenty of time to chill.

No time to chill? No problem. This is the ideal recipe that can be assembled and blended in minutes. The magic chilling secret is to stir an ice cube into the blended soup to cool it instantly.

To serve the soup with pizzazz, place the filled bowl on a doily-lined dish and present it with a tasteful garnish. A brief moment of fussing goes a long way to earning compliments.

Peachy Coconut Soup


Yield: 4 servings

    1 1/2 pounds (675g) fresh yellow or white peaches, divided

    1 14-ounce (395g) can low-fat coconut milk
    1/4 cup (60 ml) organic lime juice
    3 to 5 tablespoons sugar
    2 tablespoons smooth or crunchy unsalted peanut butter
    3/4 teaspoon ground cinnamon
    1/4 teaspoon ground ginger

    4 small springs mint
    2 tablespoons chopped roasted peanuts

  1. Set 1 peach aside for garnish. Coarsely chop the remaining peaches and put them in the blender.
  2. Add the coconut milk, lime juice, sugar, peanut butter, cinnamon, and ginger and process until smooth and creamy. Pour the soup into 4 soup bowls.
  3. Cut the remaining peach into 8 slices and carefully place 2 slices into the center of each bowl. Finish with a sprig of mint and sprinkle the peanuts over the peaches.

Note: The soup can be prepared several hours ahead and chilled. Garnish just before serving to prevent the peach from turning brown.

Click here for past cookingwithzel@home.comeonin recipes

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