Peach and Blue Cheese

• Peel 1 small watermelon (about 3 pounds)
• 2 large ripe peaches
• 1 minced garlic clove
• 2 tablespoons sherry vinegar
• salt and pepper
• adding a few ice cubes
• a few crumbles of blue cheese
• Fresh tarragon
• a drizzle of olive oil

1. Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks.
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. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going.
4. Chill in the fridge.
5. After pouring the soup into bowls, top with a few crumbles of blue cheese.
6. Garnish: Fresh tarragon and a drizzle of olive oil.

watermelon, peaches, garlic, sherry vinegar, salt, adding, crumbles, tarragon, olive oil

Taken from cooking.nytimes.com/recipes/1014900 (may not work)