Dessert

Chilled Peach Soup with Basil Oil Recipe

ByLila Prescott January 3, 2026January 3, 2026

Introduction

This chilled peach soup is a refreshing and elegant dish perfect for warm days. Combining ripe peaches, cool cucumber, and fragrant basil oil, it offers a delightful balance of sweet and savory flavors. Serve it as a light appetizer or a unique dessert to impress your guests.

A shallow white bowl holds a smooth, pale creamy soup base that fills most of the bowl. On the right side, green herb oil is artistically swirled into the soup with a marbled, fluid pattern dotted with small golden oil drops. On the left edge of the bowl, there is a colorful arrangement of small delicate garnishes: deep purple and pale violet edible flowers, bright orange and yellow marigold petals, and tiny green leafy microgreens, creating a fresh and vibrant contrast against the creamy soup. The bowl sits on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups peaches, peeled and diced
¾ cup seedless cucumber, peeled and diced

2 teaspoons honey (use coconut sugar for a vegan option)
2 teaspoons champagne vinegar

1 clove garlic, peeled
⅔ cup Greek yogurt (or dairy-free yogurt for vegan)

¼ teaspoon kosher salt
1 cup basil leaves, tightly packed
½ cup olive oil

¼ teaspoon kosher salt (for basil oil)

Instructions

Step 1: Combine the peaches, cucumber, honey, champagne vinegar, garlic, yogurt, and ¼ teaspoon kosher salt in a blender.
Step 2: Puree the mixture until completely smooth.

Step 3: Chill the soup in the refrigerator until very cold, at least 1 hour.
Step 4: To make the basil oil, bring a small pot of water to a boil and blanch the basil leaves for 45 seconds, then immediately plunge them into an ice water bath to preserve their color.
Step 5: Press the excess water from the basil leaves and place them in a clean blender with olive oil and ¼ teaspoon kosher salt. Blend until smooth, about 1 minute.

Step 6: Let the basil oil mixture sit for 30 minutes, then strain it through a fine-mesh strainer, discarding the solids. Store the oil in a sealed jar in the refrigerator until ready to serve.
Step 7: Spoon the chilled soup into individual bowls and drizzle with basil oil. Garnish with cucumber slices, microgreens, or fresh peach slices as desired.

Tips & Variations

Use ripe, in-season peaches for the best natural sweetness and flavor.

For a vegan version, substitute Greek yogurt with coconut or almond-based yogurt and replace honey with coconut sugar or agave syrup.
Adjust the amount of champagne vinegar to taste if you prefer a tangier soup.
To add texture, reserve some diced cucumber and peach to stir in just before serving.

Storage

Store the chilled peach soup in an airtight container in the refrigerator for up to 2 days. Basil oil can be kept refrigerated in a sealed jar for up to 1 week. Reheat basil oil slightly or serve at room temperature before drizzling. The soup is best served cold and should not be reheated.

How to Serve

A shallow white bowl holds a creamy light yellow soup with a smooth texture. On one side, there is a swirl of green oil creating an artistic pattern. Next to the swirl, a mix of edible leaves and vibrant flowers decorates the soup, including small dark purple and green leaves, and bright orange, yellow, and dark purple flowers, adding a fresh and colorful touch. The bowl is set on a white marbled surface, giving a clean and elegant look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen peaches for this soup?

Yes, frozen peaches can be used if fresh peaches are not available. Just thaw them completely and drain any excess liquid before blending to avoid a watery soup.

Is it necessary to blanch the basil for the oil?

Blanching the basil helps preserve its bright green color and fresh flavor. You can skip this step, but the basil oil may turn darker and have a slightly different taste.