Chilled Peach Soup with Goat Cheese & Croutons

4 peeled, sliced peaches
1/4 c. finely diced, peeled, seeded cucumber, plus thin slices for garnish
1/4 c. finely diced yellow bell pepper, plus thin slices for garnish
1/4 c. diced dried apricots
2 T. honey
3 T. crumbled goat cheese, plus more for garnish
1/4 c. white balsamic vinegar, plus more for seasoning
1/4 c. plus 2 T. extra-virgin olive oil, plus more for drizzling
Kosher salt
1 large garlic clove
2 c. diced baguette (1/2" dice)
Basil leaves, for garnish
Freshly ground black pepper

Toss the peaches with the cucumber, yellow pepper, and apricots. Add the honey, 3 T. goat cheese, 1/4 c. vinegar, and 2 T. olive oil. Add the garlic clove. Refrigerate overnight.

Remove the garlic clove and discard. Transfer peach mixture to a blender and puree. Add 1/4 c. water and puree until smooth and creamy; add more water if soup is too thick. Season with salt and vinegar to taste. Refrigerate until soup is very cold, about 1 hour.

Meanwhile, in a medium skillet, heat the remaining 1/4 c. olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Transfer to a paper towel and season with salt.

Pour the soup into shallow bowls and garnish with sliced cucumber, sliced pepper, goat cheese, croutons, and basil leaves. Drizzle lightly with olive oil, season with pepper, and serve.

Serves 4.

Adapted from Food & Wine Annual Cookbook 2012, p. 82.