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Take It Easy: Chef Benjamin Baker’s Chilled Peach Soup

by evh on July 31, 2014


There’s a (growing) handful of restaurants around town that bring the farm-to-table experience into their dinning rooms by buying fresh, locally grown produce from various farmers to make their delightful seasonal menus. Out of that number of said restaurants, there is a small group that takes this idea one step further and actually grows food themselves and one such place is the farmed-run dinning room at Travaasa Hill Country Spa & Resort. Hidden amongst the oak tree-lined pathway, zen blooms, and sunset horseback riding trail you will find this magical oasis that offers daily yoga classes, guided archery & adventures, culinary classes, cultural encounters, healing spa treatments, and fitness and wellness workshops to help you embrace nature and relaxation. 


On a recent invite to this dream-worthy sanctuary, I enjoyed a tour of the farm, located just down the hill from the resort, and was able to dine on the delicious goods grown on the hyper-farm-to-table campus. Farm fresh eggs, carrots, squashes, tomatoes, eggplants, herbs, and so much more are succeeding here. Farmer Kim Grabosky gave us a tour and a little insight to her (amazing) job. “We are becoming more sustainable everyday –– from harvesting our own crops, maintaining a rich, healthy soil, raising our own chickens, beehive-ing and saving our seeds for seasons to come,” she said. You can feel the passion among the employees and it radiates throughout the complex and into the guests experience. While Farmer Kim harvests things like honey, lavender, and chamomile for the spa, Chef Benjamin Baker is busy creating a menu with the just-pulled-from-the-ground crops for the restaurant located on top of the hill. Amidst the menu you’ll find things like; House-made Veggie Burgers, Tamales Carnitas, Grilled Fish Wraps and a Root Vegetable Trio. One of my favorite things to try while I was there was Chef Baker’s Chilled Peach Soup  –– a rich, flavor-packed, cold soup with a hint of habenero heat on the finish, AND lucky for me, Chef Baker kindly shared his wonderful recipe. Thank you so much Travaasa (& team) for a deliciously, amazing day –– I will be back.

Go for the experience, stay for the food!


Growing lettuces, squash, corn, herbs and more.


The lovely & knowledgeable Farmer Kim Grabosky gives the tour.


Herbs, healing plants, and flowers, such as this Echinacea surround the farmland.


Honey hives help the farm produce crops & provide fresh honey for the restaurant & spa.


Healthy, free range chickens provide soil nutrients and fresh eggs.


A Hill Country view from the restaurant terrace.


One of Chef Bakers vegan salad options.

Travaasa Hill Country Resort & Spa

13500 Farm to Market Road 2769, Austin, TX 78726

(512) 258-7243


Chef Benjamin Baker's Chilled Peach Soup
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Servings Prep Time
4 servings 10-15 minutes
Servings Prep Time
4 servings 10-15 minutes
Chef Benjamin Baker's Chilled Peach Soup
BigOven - Save recipe or add to grocery list
Print Recipe
Servings Prep Time
4 servings 10-15 minutes
Servings Prep Time
4 servings 10-15 minutes
  • 1 medium golden beet
  • 3 large ripe peaches
  • 1 large carrot peeled and sliced
  • 1 cup orange juice
  • 1/2 medium habanero pepper
  • 1 bottle mineral water
  • 1/2 teaspoon kosher salt
Servings: servings
  1. Roast golden beet @ 350 degrees, skin on, in an oven safe dish with about an inch of water. Cover dish with plastic wrap, and then foil, to seal in the moisture and cook until fork tender -- about 25-35 minutes. Score bottom of peaches with an "x" and blanch for thirty seconds in boiling water, and shock immediately in ice water. Skins should peel right off. Combine the beet, peaches, orange juice, carrot and 1/2 habanero in a blender and process until smooth.
  2. Add half of the mineral water and blend adding more until desired consistency is reached. Season with a little salt and serve.
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