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Sunday, October 17, 2010

Golden Peach Soup with Shrimp and Crab Seviche

Isn't this like the prettiest dish you've ever seen?! Look at all the great colors!  We made this back in August, while it was still ridiculously hot here in the nation's cap, so it may not be a great choice now unless you live in a tropical climate.  It's a cold soup, and I don't think you can make it a 'warm' soup now that it's cooler.  But if you're ok with having cold soup in this weather, I highly recommend it.  We made this the week after making the Avocado-Buttermilk soup, and while that one is our favorite, this soup is a close second.  It's not as creamy as the other since there is no buttermilk, but the delicate peach flavor with the seviche is really awesome.

We followed this recipe exactly.  As of today's post 4 people rated it a 5 out of 5 (I was one of the four).

Recipe by Amelia Saltsman, Cooking Light, June 2010

Yield: 8 servings


  • Seviche:
  • 8  ounces  chopped cooked shrimp
  • 1  cup  fresh lime juice (about 6 large limes)
  • 4  ounces  lump crabmeat, shell pieces removed
  • 3  tablespoons  finely chopped red onion
  • 3  tablespoons  chopped fresh cilantro
  • 1  tablespoon  minced seeded jalapeño pepper
  • 1  tablespoon  extra-virgin olive oil
  • 1/4  teaspoon  salt
  • Soup:
  • 3  pounds  peaches, peeled, pitted, and chopped
  • 1/3  cup  fresh lime juice (about 2 large limes)
  • 1/2  teaspoon  salt
  • 1/4  cup  finely chopped red onion
  • 1/4  cup  matchstick-cut radishes
  • 1/4  cup  minced red bell pepper
  • 3  tablespoons  chopped fresh cilantro
  • 1  tablespoon  minced seeded jalapeño pepper
  • 1/4  teaspoon  fine sea salt
  • Cilantro sprigs (optional)


1. To prepare seviche, combine shrimp and 1 cup juice in a medium bowl; chill 1 hour. Add crab; toss gently to combine. Drain thoroughly; return shrimp and crab to bowl. Stir in 3 tablespoons onion and next 4 ingredients (through 1/4 teaspoon salt). Chill at least 30 minutes or up to 6 hours.
2. To prepare soup, combine peaches, 1/3 cup juice, and 1/2 teaspoon salt. Place half of peach mixture in a blender; process until smooth. Pour pureed peach mixture into a large bowl. Repeat procedure with remaining peach mixture. Stir in 1/4 cup onion and next 4 ingredients (through 1 tablespoon jalapeño). Cover and chill 30 minutes.
3. Arrange 1/4 cup seviche in each of 8 small shallow bowls; ladle about 1/2 cup soup around seviche. Sprinkle evenly with sea salt; garnish with cilantro sprigs, if desired.

Nutritional Information

Calories: 139
Fat: 3g (sat 0.3g,mono 1.3g,poly 0.4g)
Protein: 10.2g
Carbohydrate: 20.6g
Fiber: 2.8g
Cholesterol: 53mg
Iron: 1.3mg
Sodium: 391mg
Calcium: 32mg

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