Best Peach Blueberry And Prosecco Soup Recipes

Peach and Blueberry Soup image

Provided by coconutty

Categories Fruit

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 cups fresh peaches, peeled and sliced or 2 lbs frozen peaches
1/2 cup orange juice
1/2 cup pineapple juice
1/4 cup lime juice
plain yogurt
1/2 cup whipping cream
powdered sugar
1/2-1 teaspoon fresh gingerroot, grated
1/2 cup fresh blueberries
fresh mint sprig (optional)

Steps:

In a blender or food processor, combine peach slices, juices, yogurt and cream. Process or blend at high speed until mixture is smooth.
Add powdered sugar and ginger root to taste.
Cover and chill.
Just before serving, gently stir in blueberries. Garnish each serving with mint sprigs and a dollop of yogurt.

Nutrition Facts : Calories 140.1, Fat 6, SaturatedFat 3.5, Cholesterol 20.4, Sodium 6.4, Carbohydrate 22.2, Fiber 2.9, Sugar 18.2, Protein 2.1

Peaches, Raspberries, and Blueberries with Prosecco image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 6

2 pounds peaches, preferably the aromatic white-fleshed variety
2/3 cup granulated sugar
1 1/2 cups Prosecco or other young, fruity, dry white wine
1/2 pint raspberries
1/2 pint blueberries
Zest of 1 lemon

Steps:

Wash the peaches, peel them, pit them, and cut into slices about 1/4 inch thick. Put the peaches in a serving bowl, add the sugar and wine, and stir thoroughly. Wash the raspberries and blueberries and add them to the peaches.
Grate the thin, yellow skin of half a lemon, being careful not to dig into the bitter white pith beneath, and add it to the bowl. Turn over the bowl's contents several times. Refrigerate at least 1 hour before serving, or even as far ahead as early morning of the day in which you intend to serve the fruit.