Using ripe (gushy) peaches will make a velvet smooth puree. Underripe peaches won't give a smooth texture. Blanch or peel fresh peaches (with a paring knife) then pit and cut into quarters. Add fresh, frozen or canned peaches to a blender and swirl until smooth.
For Chilled Peach Basil Soup
Add sliced carrots to a small saucepan and cover with 1 cup water. Boil over high heat until a knife slides easily into the center, about 5-7 minutes. Remove from heat and let stand in water until cooled.
Add cooled carrots and 1/2 cup cooking liquid to a blender and puree until smooth. Then add the peach puree and pulse until incorporated. Now add the lime juice, yogurt, half and half (optional), basil and clove. Blend until mixed. Taste and adjust until dreamy.
Chill soup in the refrigerator for at least one hour. Ladle, garnish with a chiffonade basil or a sprinkle of clove and enjoy!
for puree - fresh (four medium), frozen (20 ounces, thawed and drained) or canned (16 ounces, drained well) peaches can be used. Using ripe (gushy) peaches will make a velvet smooth puree. Underripe peaches won't give a smooth texture.
puree should be used immediately or can be stored in an airtight container in refrigerate for a couple days or frozen for up to a year.