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Golden Peach Soup with Shrimp and Crab Seviche

Photo: Gentl & Hyers; Styling: Kendra Smoot
Yield 8 servings
As intriguing as it is beautiful, this sweet-tangy-slightly spicy soup makes a stunning first course.

Ingredients

  • 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)

Nutrition Information

  • calories 139
  • fat 3 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 10.2 g
  • carbohydrate 20.6 g
  • fiber 2.8 g
  • cholesterol 53 mg
  • iron 1.3 mg
  • sodium 391 mg
  • calcium 32 mg

How to Make It

  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.