from fork me, spoon me: the sensual cookbook
by Amy Reiley
Amy hated to part with this recipe, as its one of her favorite secrets of her first book, Fork Me, Spoon Me. But we twisted her arm because we wanted to share with you what we deem the perfect soup for capturing the spirit of summer in a bowl. Amy recommends serving the soup with Peju Winery’s Provence, a pairing she discovered when she taught a cooking class for the winery. Amy tells us that this wine-a chilled, slightly sweet pink-paired with the soup made from peak of the season peaches, is one of her all-time favorite food and wine pairing discoveries.
The soup is perfect as a quick lunch and works well as a refreshing appetizer on a hot day. You can even serve it in shot glasses as an elegant passed appetizer with a sweet kiss of summer.
This recipe comes from Fork Me, Spoon Me: the sensual cookbook.
- 2 c peaches peeled and diced
- 1 1/4 c honeydew diced
- 1/2 c orange juice
- 1 T fresh basil coarsely chopped
- salt to taste
- 1 T chevre crumbled
- 1 T fresh basil minced
- 1 crusty baguette
- 2 cloves raw garlic peeled and halved
- 2 T chevre softened
- In a blender, combine the peaches, honeydew, orange juice, 1 T basil and a couple pinches of salt. Blend to a smooth cream.
- Divide soup among four dishes and garnish with cheese and remaining basil.
- Serve cold with chevre crostini on the side.
- Slice the baguette on the diagonal into ½ inch thick slices.
- Lightly toast in a 325 degree oven, turning once.
- Rub each side of the toasted bread with the cut side of the garlic then spread with ½ T chevre.
- Serve warm with the chilled soup.
For more of Amy’s aphrodisiac magic, check out Fork Me, Spoon Me: the sensual cookbook.
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