Best Peach Soup Recipes

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CHILLED PEACH SOUP



Chilled Peach Soup image

Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

3 cups chopped peeled fresh peaches
1 cup (8 ounces) fat-free plain yogurt
1 teaspoon lemon juice
1/8 to 1/4 teaspoon almond extract
6 tablespoons sliced almonds, toasted
Fresh mint, optional

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.

Nutrition Facts : Calories 158 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

CHILLED PEACH SOUP



Chilled Peach Soup image

So tasty that people were actually scraping their bowls!

Provided by JDVMD

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 8

1 cup dry white wine
1 cup peach schnapps
½ cup sugar
1 teaspoon chopped fresh mint leaves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups half-and-half cream
10 fresh peaches, sliced

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.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g

WORLD PEACH SOUP



World Peach Soup image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 27m

Yield 12 hors d'oeuvre servings

Number Of Ingredients 6

6 large ripe peaches, peeled and pit removed and sliced into a pot or 2 (29 to 32-ounce) cans canned peaches, drained
4 large sprigs fresh mint, left intact, washed and dried, plus 12 small sprigs, for garnish
1/2 teaspoon salt
1/8 teaspoon white pepper
1 liter mango juice
1 pint heavy cream

Steps:

  • In a large pot, cover peaches with water (about 2 cups). Add mint, salt and white pepper, and bring to a simmer. Cook until peaches are very tender and flavors infuse, Remove from heat and cool to room temperature.
  • Remove mint sprigs, and with an immersion blender (if the pot is big and deep enough), or in batches in a blender, to avoid a major blender explosion, puree the peaches. Add mango juice and cream and blend. Adjust salt and pepper if needed, and chill.
  • Ladle into serving bowls and serve garnished with mint sprigs.

Nutrition Facts : Calories 210 calorie, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 55 milligrams, Sodium 99 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 1 grams, Sugar 16 grams

CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT



Chilled Cantaloupe Peach Soup with Ginger & Mint image

Make and share this Chilled Cantaloupe Peach Soup with Ginger & Mint recipe from Food.com.

Provided by Dusty Gold

Categories     Lime

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cantaloupe, about 2 1/2 pounds
1/2 teaspoon fresh ginger
3 dashes Tabasco sauce
1 tablespoon cream cheese
1 lime, juice of
3 peaches, cut in half,stone removed
1 honeydew melon, about 1/2 pound
1 sprig mint (to garnish)

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.

Nutrition Facts : Calories 206, Fat 2.2, SaturatedFat 1, Cholesterol 4, Sodium 92, Carbohydrate 48.3, Fiber 5, Sugar 43.2, Protein 3.9

PEACH SOUP



Peach Soup image

Make and share this Peach Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

2 1/2-3 cups sliced peaches, fresh ripe or thawed frozen
2 tablespoons sugar (or to taste)
2 tablespoons plain nonfat yogurt or 2 tablespoons sour cream
1 cup water
1 cup orange juice
1 dash ground cinnamon

Steps:

  • Add all the ingredients to the container of an electric blender.
  • Process until smooth.
  • Chill for 2-3 hours before serving.

Nutrition Facts : Calories 98.1, Fat 0.4, Cholesterol 0.1, Sodium 7.7, Carbohydrate 23.5, Fiber 1.7, Sugar 21, Protein 1.8

CHILLED PEACH SOUP



CHILLED PEACH SOUP image

Categories     Soup/Stew     Fruit

Yield Serves 6 - 8

Number Of Ingredients 11

1 cup dry white wine (or champagne)
1 cup peach schnapps
1/2 cup sugar
1 teaspoon chopped fresh mint leaves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups half-and-half cream
10 fresh peaches, sliced
1/8 tsp cayenne pepper
1/2 cup crème fraîche or sour cream, stirred to loosen
Fresh mint sprigs for garnish

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.

COLD PEACH SOUP



Cold Peach Soup image

This is the perfect starter for a summertime main-dish salad. Originally from the R.S.V.P. Letters to the Editor in a july 1983 Bon Apetite. The recipe is from The Greenbriar in White Sulphur Springs, West Virginia.

Provided by Leslie in Texas

Categories     Fruit

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs fresh peaches, peeled, pitted and sliced
2 cups sour cream
1 cup fresh orange juice
1 cup pineapple juice
1/2 cup dry sherry
1 tablespoon fresh lemon juice
sugar (optional)

Steps:

  • Puree peaches in food processor until smooth.
  • Add remaining ingredients except sugar (in batches, if necessary) and blend well.
  • Pass soup through a fine strainer.
  • Add sugar to taste.
  • Chill for several hours to allow flavors to blend well.
  • Serve chilled.

PEACH BUTTERMILK SOUP



Peach Buttermilk Soup image

I like to eat this creamy soup for breakfast. It is almost like a lassi, the popular Indian milkshake-like drink. Make sure your peaches are ripe and juicy.

Provided by Martha Rose Shulman

Categories     easy, soups and stews, dessert

Time 1h10m

Yield Serves six to eight

Number Of Ingredients 9

3 pounds ripe peaches
2 to 3 tablespoons mild flavored honey, such as clover or acacia (to taste)
2 to 3 tablespoons freshly squeezed lemon juice (to taste)
3 cups buttermilk
1/2 teaspoon almond extract or vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground cardamom (optional)
1/4 cup lightly toasted slivered almonds

Steps:

  • Bring a large pot of water to a boil. Fill a large bowl with ice water. Drop the peaches into the boiling water, blanch for 20 seconds, then transfer to the ice water. Peel, cut in half, remove the pits, and set 2 large or 3 small peaches aside.
  • Place the remaining peaches in a blender with the honey, lemon juice and 1 cup of the buttermilk (you will probably have to work in batches) and blend until smooth. Transfer to a bowl and whisk in the remaining buttermilk, the almond or vanilla extract, and the spices. Taste and adjust seasonings.
  • Slice or dice the peaches you set aside and stir into the soup. Cover and refrigerate for one hour or longer. Ladle into bowls and garnish each serving with slivered almonds.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 175 milligrams, Sugar 24 grams, TransFat 0 grams

PRETTY PEACH SOUP



Pretty Peach Soup image

A delightful change of pace, this cool, fruity soup is always the hit of a dinner party. -Laura Stoltzfus, New Holland, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 cup fresh or frozen raspberries, thawed
3 cups fresh or frozen peaches, thawed
3 tablespoons lemon juice
1 cup peach nectar
1 cup plain yogurt
1/4 cup sugar, optional
1 teaspoon almond extract

Steps:

  • Place raspberries in a blender; cover and process until blended. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in the nectar, yogurt, sugar if desired and extract. Cover and refrigerate for 2 hours or until chilled. , To garnish as shown in the photo, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower.

Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 42mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

OKANAGAN PEACH SOUP



Okanagan Peach Soup image

A smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer. Garnish with candied peach slices for a special touch. If coconut milk is not available to you, heavy cream can be used instead.

Provided by Jamie Caskenette

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 1h30m

Yield 5

Number Of Ingredients 11

4 cloves garlic
1 tablespoon olive oil
2 ¼ cups fresh peaches - peeled, pitted and chopped
½ cup diced onion
1 tablespoon curry powder
⅛ teaspoon ground turmeric
¼ cup packed brown sugar
¼ cup Chardonnay wine
1 cup vegetable broth or stock
½ cup coconut milk
salt and ground black pepper to taste

Steps:

  • Preheat oven to 275 degrees F. (135 degrees C). Roast garlic cloves on a baking sheet for about 30 minutes, or until golden but not burnt.
  • Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, roasted garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. Deglaze the pan with Chardonnay wine, then stir in the vegetable stock.
  • Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 19.4 g, Fat 7.8 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 4.7 g, Sodium 102.7 mg, Sugar 15.7 g

CHILLED CANTALOUPE, MANGO AND PEACH SOUP



Chilled Cantaloupe, Mango and Peach Soup image

There is nothing like chilled soup on a hot summer day. This cantaloupe soup recipe is so fruity and fresh, it's like a liquid dessert. We used vanilla yogurt in ours and it was perfect. Impress your family and friends and serve this soup at your next cookout or dinner party. Very yummy!

Provided by Pam Ellingson

Categories     Other Soups

Time 30m

Number Of Ingredients 10

1 large or 2 to 3 medium ripe mangoes
1/2 large ripe cantaloupe
2-3 small ripe peaches or nectarines
3-4 Tbsp honey
3-6 Tbsp white grape juice, peach nectar or mango nectar
juice from 1 lemon
juice and zest of one orange
1-2 pinch salt
1-2 Tbsp your choice of half and half, heavy cream, peach or vanilla or plain yogurt, sour cream, creme fraiche per serving
mint sprig and/or grated nutmeg as garnish

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.

ROASTED PEACH SOUP



Roasted Peach Soup image

This recipe is for Royal Caribbean International Cookbook. It is one of those wonderful chilled, fruit soups they serve to you on a cruise.

Provided by PaulaG

Categories     Strawberry

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 9

4 large peaches, peeled, halved and pitted
1 1/2 cups granulated sugar
2 cups peach nectar
1 star anise, cracked
1 vanilla bean, split
3 oranges, juice of
2 lemons, juice of
1 cup strawberry, washed and hulled
2 sprigs of fresh mint

Steps:

  • Preheat oven to 400 degrees.
  • Lightly butter a baking sheet.
  • Place peach halves cut side down, on prepared baking sheet.
  • Sprinkle the peaches with 1/2 cup sugar and bake for 15 to 20 minutes.
  • Place the baked peaches in a food processor or blender, along with any drippings from the pan.
  • Puree until smooth, stopping 2 to 3 times to scrape down the sides.
  • Transfer to a large nonreactive bowl and set aside.
  • In a small nonreactive saucepan, combine the peach nectar, remaining sugar and star anise over medium heat.
  • Use the tip of blunt knife to scrape the vanilla bean seeds into mixture.
  • Bring to a boil and then remove from heat.
  • Let the syrup infuse for about 1 hour; then strain through a fine sieve into a nonreactive bowl and add the citrus juices.
  • Slowly add the peach syrup to the peach puree until the desired flavor is achieved.
  • If the soup is flavored to your liking but too thick, add a little plain peach juice to thin.
  • Cover and refrigerate until completely cold.
  • To serve, ladle into chilled soup cups and garnish with sliced strawberries and mint.

Nutrition Facts : Calories 465.1, Fat 0.7, SaturatedFat 0.1, Sodium 10, Carbohydrate 118.8, Fiber 4, Sugar 95.8, Protein 2.5

PEACH SOUP



Peach Soup image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 10 cups

Number Of Ingredients 19

8 cups pitted peaches
1 vanilla bean, split
1 cinnamon stick
2 tablespoons star anise
1 orange, peel and juice
1/2 lemon, peel and juice
1/2 lime, peel and juice
2 tablespoons lemon balm, lemon verbena or lemon grass
1 cup non-carbonated spring water
2 cups cranberry juice
1/2 cup champagne
Simple syrup, to taste, recipe follows
Sugar crusted green grapes, for garnish, recipe follows
1 cup sugar
1 cup water
40 large, unblemished green grapes
1/3 cup egg whites (from about 2 eggs)
5 drops (scant 1/8 teaspoon) fresh lemon juice
2 cups granulated sugar

Steps:

  • In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil.
  • Simmer 10 minutes. Remove vanilla bean, star anise, cinnamon, and lemon balm and puree. Add the champagne then season with simple syrup, to taste. Chill for 1 hour before serving.
  • In a small saucepan, over medium heat, stir until sugar is completely dissolved. Remove from heat and cool. Pour into a clean bottle and store in refrigerator.;
  • At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.
  • Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.

TOMATO-CHIPOTLE SOUP WITH FRESH PEACH SALSA



Tomato-Chipotle Soup with Fresh Peach Salsa image

Categories     Soup/Stew     Food Processor     Fruit     Onion     Tomato     Appetizer     Lunch     Peach     Summer     Healthy     Jalapeño     Cilantro     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

2 1/2 pounds plum tomatoes, seeded, chopped (about 6 cups)
1 cup (about) tomato juice
4 tablespoons chopped onion
3 tablespoons chopped fresh cilantro
2 teaspoons (or more) chopped canned chipotle chilies*
1 garlic clove, minced
1 ripe peach, peeled, pitted, diced
1 teaspoon minced jalapeño chili

Steps:

  • Reserve 1 cup chopped tomatoes for peach salsa. Place remaining tomatoes in processor and puree until smooth. Transfer to 2-quart glass measuring cup. Add enough tomato juice to puree to equal 5 cups tomato mixture. Place 2 cups tomato mixture in blender. Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons chipotle chilies and garlic to blender. Puree until very smooth. Stir puree back into tomato mixture in measuring cup. Season to taste with salt and pepper. Add more chopped chipotles, if desired. Cover; refrigerate until well chilled, about 1 hour. (Can be made 1 day ahead. Keep soup chilled. Cover reserved chopped tomatoes and chill.)
  • Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon cilantro, peach and jalapeño in small bowl. Ladle tomato soup into bowls. Sprinkle with peach salsa; serve.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH VANILLA CREAM



Chilled Honey-Roasted Peach and Cardamom Soup with Vanilla Cream image

Categories     Soup/Stew     Food Processor     Dairy     Fruit     Dessert     Roast     Peach     Vanilla     Summer     Chill     Honey     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

3 large peaches (1 1/4 to 1 1/2 pounds), peeled, halved, pitted
2 tablespoons (packed) golden brown sugar
1 1/2 tablespoons honey
1 1/2 cups fresh orange juice
1/2 teaspoon ground cardamom
1/4 teaspoon fleur de sel* or fine sea salt
1 to 2 teaspoons fresh lemon juice
1/4 cup crème fraîche or sour cream
1 4-inch piece vanilla bean, split lengthwise
Fresh peach slices (optional)

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.

GINGER-PEACH SOUP



Ginger-Peach Soup image

Provided by Barbara Kafka

Categories     easy, soups and stews, appetizer

Time 10m

Yield Four servings

Number Of Ingredients 8

1 1/2 pounds peaches
2 tablespoons plus 1 teaspoon fresh lemon juice
1 1/2 cups buttermilk
2/3 cup apple juice
1/2 teaspoon peeled, freshly grated ginger
1 teaspoon honey
Scant 1 teaspoon kosher salt
1 aromatic geranium leaf or 1 unsprayed rose petal or 3 to 4 slices peeled, pitted peach

Steps:

  • Peel and pit the peaches, rubbing them with 2 tablespoons of the lemon juice to prevent discoloration as you work. Place peaches in a food processor and process until smooth.
  • Scrape peach puree into a medium bowl. Stir in remaining ingredients. Refrigerate until cold. Serve garnished as desired.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 1 gram, Carbohydrate 31 grams, Fat 1 gram, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 647 milligrams, Sugar 28 grams

COLD CREAM OF TOMATO AND PEACH SOUP



COLD CREAM OF TOMATO AND PEACH SOUP image

Categories     Soup/Stew     Tomato

Yield 2

Number Of Ingredients 6

1 onion, chopped
2 tablespoons butter
2 pounds tomatoes, chopped
1/2 pound peaches, chopped and peeled
1/2 cup cream (optional)
Tarragon for garnishing

Steps:

  • 1. Cook onion in butter for 5 minutes. 2. Add tomatoes and peaches. 3. Simmer until the tomatoes break up. 4. Add cream (optional but good), purée and chill. 5. Garnish with chopped tarragon

CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH COCONUT CREAM



CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH COCONUT CREAM image

Categories     Soup/Stew     Fruit     Freeze/Chill     Vegetarian

Yield 2-4 bowls

Number Of Ingredients 9

4 large peaches, peeled, halved, pitted
2 tbsp. (packed) brown sugar
1 1/2 tbsp. honey
1 1/2 cups organic pineapple juice
1/2 tsp. ground cardamom
1/4 tsp fine sea salt
1-2 tsp. fresh lime juice
1/4 cup coconut cream
dash of nutmeg

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



Chilled Peach Soup image

Here is another fun summer recipe that will certainly cool off the most discerning of palettes. My wife is not one for fancy soup, even more so chilled soup but she loves peaches so this will certainly be a recipe I make again and bring some home for her to try. I'd suggest using fresh peaches when possible, that you freeze...

Provided by Scott Anderson

Categories     Soups

Time 15m

Number Of Ingredients 10

1/2 lb peaches, frozen, thawed
1/2 c pineapple juice
1/3 c orange juice
1 Tbsp orange blossom honey
1/3 c greek yogurt
1/3 c half and half
1/4 c gewurztraminer
2 tsp lemon juice
1/8 tsp cinnamon, ground
black pepper, freshly cracked

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.

PINK GOOSEBERRY, PEACH, AND ELDERFLOWER SOUP WITH VANILLA ICE CREAM



Pink Gooseberry, Peach, and Elderflower Soup with Vanilla Ice Cream image

Categories     Soup/Stew     Berry     Dessert     Peach     Basil     White Wine     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 cup pink gooseberries (about 6 ounces)
1 1/4 cups dry white wine
1/2 cup water
1/3 cup elderflower concentrate*
1/2 cup sugar
2 small firm-ripe peaches (preferably white)
6 large fresh basil leaves
1 pint super premium vanilla ice cream
*available at some specialty foods shops and by mail order from Dean & DeLuca, tel. (212) 226-6800, ext. 268

Steps:

  • Pull off tops and tails of gooseberries and halve berries lengthwise. Transfer berries to a 1-quart heatproof jar or a heatproof bowl. In a small saucepan bring wine, water, elderflower concentrate, and sugar to a boil, stirring until sugar is dissolved, and pour hot syrup over berries. Cool mixture. Chill mixture, covered, until cold, at least 2 hours, and up to 6.
  • Peel peaches and cut into very thin wedges. Gently stir peaches into berry mixture and divide among 6 soup plates. Thinly slice basil and sprinkle over soup. Scoop ice cream into soup.

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