Spiced White Peach Chilled Soup with Jicama Jalapeno Salsa
Yields 10 Portions
10 Each White Peaches, pitted and peeled
Simple Syrup (1 Cup Sugar and 2 Cups Water)
2 Each Lime Juice
Cayenne Pepper, to taste
1 Each Jicama
4 Each Jalapenos
2 Tbsp Cilantro, chopped
1 Each Small Red Pepper
1 Each Small Yellow Pepper
In a large stock pot, poach peaches for 2 minutes then chill in an ice bath, gently remove skin, cut peach in half and remove pit. Cut peach half into eights and place in blender with simple syrup and puree (or use a small hand mixer) season with juice of 3 ea lime and a pinch of cayenne, chill and set aside for service. Peel and dice jicama into ¼ inch cubes, dice red and yellow peppers to same size, mince jalapenos excluding seeds, blend together jicama, jalapenos, red and yellow peppers in a medium bowl and season with juice of 3 limes. Chill for service.
Ladle portions into chilled bowls, garnish with jicama salsa, serve fast and cold! Great for a hot day by the pool.