This cold peach soup is so good that it needed a reappearance! The peaches are very good this year and will be so wonderful in this cold soup. Enjoy a second time around! Nestled in a bed of ice, this soup stays cold even in the hottest of days. To make the ice bed, I poured a small amount of water in a pan deep enough to hold the soup bowl. I froze that layer then positioned the bowl in place and filled the pan with enough water to about midway the bowl. When frozen, just pour the soup in the bowl and serve on a plate. For presentation purpose, I used a small soup bowl.
An easy, not too sweet, chilled soup for hot summer days, perfect for a light first course at lunchtime or as a refreshing conclusion to an outdoor meal. Fresh, ripe peaches are a must. To easily peel peaches, fill a large pot about three-fourths full with water and bring to a boil over high heat. Rinse peaches and with a sharp knife, cut an X in the bottom of the peach. This will facilitate peeling process. Place peaches three or four at a time into the boiling water and leave for about 30 seconds. Remove to a large bowl of ice water and let cool completely, then remove the peel.
Peach Yogurt Soup
Fresh blueberries and fresh mint leaves for garnish
Place the 2 cups of peach nectar in a small saucepan, bring to a boil. Over medium heat,reduce the nectar by half, about 20 minutes. Cool completely, then chill until ready to use.
Cut the peeled peaches in half and remove pits. Chop into small cubes. Reserve 1/2 cup for garnish,cover and refrigerate. With remaining cubes, puree in a food processor until smooth. Pour the puree into a bowl and stir in the reduced peach nectar, yogurt, lemon simple syrup, ginger and the wine Blend well. Cover and chill at least 4 hours.
To serve, ladle soup in bowls and garnish with reserved peaches, blueberries and mint leaves. Makes 4 servings. Recipe adapted from Williams Sonoma-Soups
A Scattering of Peaches