Chilled Peach Soup

[Guest guest]

If I had to pick my top 5 recipes of all times, this would definitely

be included in that category. And when I introduce this soup to some,

it's met with a " Wha...?? " I have to admit, when I was served this in

a restaurant years ago, I was somewhat skeptical of it. But as soon

as I tasted it, I knew it needed to be recreated in my own kitchen.

 

It's the perfect blend of everything - sweet, a touch of tang from

the wine, and touched off with freshly-cracked black pepper. And

while you might think the combination of everything in it might be a

touch odd, I promise you'll love the flavors of it.

 

This recipe is perfect for summer breakfasts and brunches, and also

is a lovely appetizer for a light summer meal. Check out the finished

dish at http://www.28cooks.com

 

Chilled Peach Soup

1 (16oz) bag frozen peach slices, thawed

3/4 c pineapple juice

1/2 c orange juice

1 tbsp lemon juice

1/4 c white wine

3 tbsp sugar

1/2 c sour cream (or yogurt)

1/2 c half and half (or soymilk)

1/4 tsp cinnamon

A few shakes of nutmeg

freshly cracked pepper

 

Thaw peaches, and reserve 1/4 c. Place the rest of the peaches and

the ingredients in a blender. Blend well until pureed. Dice remaining

peaches and stir into soup. Chill for a few hours. Serve in bowls,

and top with freshly cracked pepper.

 

Enjoy!

Christiane