Chilled Summer Peach Soup Recipe - Cooking Index
Chilled Summer Peach Soup Recipe - Cooking Index
| Soup | ||
| 6 | Ripe peaches (large) | |
| 1 tablespoon | 15ml | Honey |
| 1 cup | 237ml | Plain yogurt |
| 1/3 cup | 78ml | Peach nectar |
| 1/8 cup | 29ml | Riesling |
| 1 tablespoon | 15ml | Minced crystallized ginger |
| 1 tablespoon | 15ml | Chopped fresh mint |
| 1 tablespoon | 15ml | Chopped fresh chives |
| 1/2 teaspoon | 2.5ml | Minced orange zest |
| 1 teaspoon | 5ml | Five-spice or curry powder |
| Garnish | ||
| Mint sprigs | ||
| Plain yogurt | ||
| 24 | Raspberries |
To make soup: Place peaches in boiling water for 2 minutes. Remove and place in ice-water bath. Gently pull off skin. Halve and pit peaches.
In food processor or blender, puree peaches, honey, yogurt, nectar, wine, crystallized ginger, mint, chives, orange zest and five-spice powder. Refrigerate, covered, for at least 2 hours.
Adjust sweetness level, adding a little more yogurt to make sure soup is not so sweet that it will overpower wine.
To serve: Ladle into soup bowls. Garnish with mint sprigs, a small dollop of yogurt and 4 raspberries per bowl placed carefully on top of yogurt. Riesling is the recommended wine to accompany this soup, served as a hot-weather appetizer; second choice, Gewurztraminer.
This recipe yields 6 appetizer servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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