CHILLED PEACH SOUP WITH GOAT CHEESE

Makes 4 servings

3 cups sliced peeled peaches (about 4 peaches)

1/4 cup finely diced peeled seedless cucumber, plus thin slices for garnish

1/4 cup finely diced yellow bell pepper, plus thin slices for garnish

1/4 cup diced dried apricots

2 tablespoons honey

3 tablespoons crumbled fresh goat cheese, plus more for garnish

1/4 cup white balsamic vinegar, plus more for seasoning

1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt

1 large garlic clove

2 cups diced baguette (1/2 inch)

Basil leaves, for garnish

Freshly ground black pepper

In a bowl, toss peaches, diced cucumber, yellow pepper and apricots. Add honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons olive oil. Stir in 1-1/2 teaspoons of salt. Add garlic. Cover and refrigerate overnight.

Discard garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy; add more water if soup seems too thick. Season with salt and vinegar. Refrigerate soup until very cold, about 1 hour.

Meanwhile, in a medium skillet, heat remaining 1/4 cup of olive oil. Add diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. With slotted spoon, transfer croutons to paper towels and season with salt.