Best Chilled Peach Soup Recipes

CHILLED PEACH SOUP

Steps:

• In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.

CHILLED PEACH SOUP

Steps:

• Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
• Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT

Steps:

• Remove skin and seeds from cantaloupe and dice the flesh.
• Cut peaches in half and remove stone.
• Place cantaloupe, peaches, ginger, tabasco sauce, cream cheese, and lime juice in a blender and puree until well blended.
• Strain if necessary.
• Garnish with honeydew melon and fresh mint.
• Serve in chilled bowls.

CHILLED PEACH SOUP

Steps:

• Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan. Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Add 1/8 tsp cayenne pepper to warm peaches. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. 2 - 8 hours (or overnight). Before serving, add cold chopped peaches if you want some chewy texture. Garnish each bowl with crème fraîche (or sour cream) to taste. (1 - 2 tablespoons) Add small tips of mint to top of creme for garnish . Serve chilled.

CHILLED CANTALOUPE, MANGO AND PEACH SOUP

Steps:

• 1. Peel, seed and cut up all the fruit into chunks. Zest and juice orange and juice lemon.
• 2. Place all fruits, the zest, and liquids (juice and honey) into bowl of large food processor and process until smooth. If you have a small processor or blender, puree the fruits in batches, mixing them together in a large bowl after processing.
• 3. Put the puree through a food mill or fine sieve if desired to obtain the smoothest texture. Cover and refrigerate until thoroughly chilled.
• 4. When ready to serve, ladle into shallow serving bowls or cups dividing into equal portions. Swirl in 1 to 2 tbsp of your choice of dairy product. Top with mint leaves and a quick grind of fresh nutmeg.
• 5. For special occasions, use a sweet white dessert wine in place of the grape juice. Note: Prep time does not include chilling time.

CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH VANILLA CREAM

Steps:

• Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Toss peaches, sugar, and honey in large bowl. Place peaches, cut side down, on prepared baking sheet. Roast peaches 15 minutes; turn over and bake until tender and juices begin to caramelize, about 10 minutes longer. Scrape peaches and pan juices into food processor and cool; blend until smooth. Add orange juice, cardamom, and salt; blend until smooth. Transfer soup to medium bowl; season to taste with lemon juice. Cover and refrigerate until cold, at least 2 hours and up to 8 hours.
• Place crème fraîche in small bowl. Scrape in seeds from vanilla bean halves and mix well. Ladle soup into 4 bowls; top with dollop of vanilla cream. Garnish with fresh peach slices, if desired.
• *A type of sea salt; available at some supermarkets and specialty foods stores.

CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH COCONUT CREAM

Steps:

• Preheat oven to 350 degrees. Line rimmed baking sheet with aluminum foil. Toss peaches, brown sugar and honey in large bowl. Place peaches cut side down on prpared baking sheet. Roast peaches 15 minutes, turn over and bake until tender and juices begin to caramelize, about 10 minutes longer. Scrape peaches and pan juices into food processor or blender and cool; blend until smooth. Add pineapple juice, cardamom and salt; blend until smooth. Transfer soup to a medium bowl, season to taste with lime juice. Cover and refrigerate for 2-8 hours. Pour cilled soup into bowls and pour coconut cream in center, sprinkle with a dash of nutmeg, add a sprig of mint or a few peach slices and serve.

CHILLED PEACH SOUP

Steps:

• 1. Put peaches in small batches in blender, reserving about 1 lb. Blend until smooth and pour into a large stainless steel bowl.
• 2. Add remaining ingredients into blender in batches and blend until pureed. Remove from blender and add to peaches.
• 3. Dice remaining peaches, and stir into soup, then chill until time of service.
• 4. Top with a turn of fresh cracked black pepper.

CHILLED PEACH AND NECTARINE SOUP

Steps:

• Puree fruit with 1/2 cup of the juice.
• Transfer to a large bowl.
• Stir in remaining 1-1/2 cups orange juice.
• Puree pineapple with 1/4 cup reserved juice and stir into fruit puree.
• Whisk in ginger, sour cream and enough of the remaining pineapple juice to thin the soup.
• Stir in confectioners' sugar if you want it sweeter.
• Chill several hours until very cold.
• Serve garnished with mint and reserved fruit slices.

CHILLED PEACH SOUP WITH RIESLING

Steps:

• In a large saucepan, combine the Riesling, cloves, cinnamon stick, bay leaves, and brown sugar.
• Bring to a boil. Add the peaches, reduce heat and let simmer for 20 minutes.
• Add the orange and lemon slices. Continue cooking for 5 minutes.
• Remove the cloves, cinnamon stick, bay leaves, orange and lemon slices from the soup.
• Puree the soup in a blender or food processor (in small batches). Strain.
• Chill in the refrigerator.
• When the soup is chilled, add the cream and lemon juice.

CHILLED PEACH SOUP WITH FRESH GOAT CHEESE

Steps:

• In a bowl, toss peaches, diced cucumber, yellow pepper and apricots. Add honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons olive oil. Stir in 1-1/2 teaspoons of salt. Add garlic. Cover and refrigerate overnight. Discard garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy; add more water if soup seems too thick. Season with salt and vinegar. Refrigerate soup until very cold, about 1 hour. Meanwhile, in a medium skillet, heat remaining 1/4 cup of olive oil. Add diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. With slotted spoon, transfer croutons to paper towels and season with salt. Pour peach soup into shallow bowls and garnish with sliced cucumber, sliced bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve

CHILLED CREAMY PEACH YOGURT SOUP

Steps:

• Cut the peaches into large chunks over the bowl of a food processor, discarding the pits.
• Add the sugar and lemon juice and process into a smooth puree.
• Pour the puree into a med-sized bowl.
• Whisk in the vanilla and yogurt.
• Stir in 1 cup of the lemonade.
• Cover in plastic wrap and refrigerate for at least 4 hours.
• Chill the bowls you plan to serve this in.
• Just before serving, check the consistency.
• If it seems to need some thinning (it shouldn't be very thick), stir in enough of the remaining 1 cup of lemonade to achieve the correct texture.
• Serve in the chilled bowls, garnishing with lemon thyme or mint, if desired.

CHILLED PEACH SOUP

Steps:

• Blend all; chill. Editor's Extra: Drain peaches for a thick soup, then add juice to thin. Garnish with mint leaves or peach slices, as desired.