Peach and Blue Cheese

1. 1

   Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks.

2. 2

   Put them in a food processor along with 2 large ripe peaches, chopped, 1 minced garlic clove, 2 tablespoons sherry vinegar, salt and pepper.

3. 3

   Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going.

4. 4

   Chill in the fridge.

5. 5

   After pouring the soup into bowls, top with a few crumbles of blue cheese.

6. 6

   Garnish: Fresh tarragon and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.