Peach and Blue Cheese

• Peel 1 small watermelon (about 3 pounds)
• 2 large ripe peachespeach
• 1 minced garlic clovegarlic
• 2 tablespoons sherry vinegarsherry-vinegar
• salt and peppersalt-and-pepper
• adding a few ice cubes
• a few crumbles of blue cheese
• Fresh tarragontarragon
• a drizzle of olive oiloil

1. 01Peel 1 small watermelon (about 3 pounds), and cut the flesh into large chunks. Put them in a food processor along with 2 large ripe peaches, chopped, 1 minced garlic clove, 2 tablespoons sherry vinegar, salt and pepper. Pulse the mixture, adding a few ice cubes, one at a time, if necessary, to get the machine going. Chill in the fridge. After pouring the soup into bowls, top with a few crumbles of blue cheese. Garnish: Fresh tarragon and a drizzle of olive oil.

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