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Chilled Peach Soup


Yield:
10-12 servings

Fruit is often used to create a wonderful sauce or soup. Of all the chilled soups using fruit as a main ingredient, this peach soup is my favorite. You may wish to ask your market supplier to give you a call when peaches are plentiful and prices are less expensive.

  • 6 cups peaches, peeled and diced, or two 14-ounce cans sliced peaches, reserve half of the syrup
  • 2 Tablespoons triple sec
  • 2 Tablespoons lemon juice
  • 2 Tablespoons almond extract or Frangelico
  • ½ teaspoon salt
  • 2 cups sour cream or yogurt

In the bowl of a food processor, combine peaches, triple sec, lemon juice, almond extract and salt. Blend on high speed until puréed and very smooth. Add sour cream or yogurt and continue to purée until well blended. Taste the soup and if a slightly sweeter taste is desired, you may wish to add a bit of Louisiana cane syrup, honey or sugar. Remove from processor and place in a bowl or crock pitcher, cover and refrigerate. Allow to chill completely.

Serve in punch cups, demitasse or small soup bowls. For added texture, you may wish to garnish each cup with a teaspoon of finely chopped fresh peaches.

Wine Pairing
1998 Gewurztraminer


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