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Local Colorado peaches have begun showing up in the stores, always one of my favorite times of year. I love peaches. The ones I picked up tonight were perfectly ripe, fragrant, and bigger than a softball (I swear they were practically grapefruit sized!). For weeks now I've been thinking about a cold fruit soup I used to make decades ago, so since the peaches were perfect, I dug out the recipe and made up a batch, and it turned out even better than I remembered! So, I'm sharing the recipe. It's really simple and delicious.
Cold Peach Raspberry Soup
6 ripe peaches
2 C. raspberry juice (or cran-raspberry if you can't find plain raspberry)
1 C water
1 cinnamon stick
8 cloves
1/8 tsp nutmeg or mace
1 stem (2-3 leaves)fresh basil
1/8 tsp cayenne pepper
1/4 tsp salt
1/2 C sugar
1 C plain or vanilla yogurt (reduce sugar a bit if you use vanilla)
1/2 C white wine (I used a vino verde which has a bit of sparkle and it really worked well)
Peel and seed the peaches. To peel more easily, cut an X in the bottom of the peach and drop it whole into a pot of boiling water for about three minutes. When you take it out, the skin will slip off easily from the cut end, but take care not to burn your fingers. Cut the peaches into quarters, combine peaches, juice, water and spices in a large pot. Bring to a boil, reduce heat to low, and simmer for 8-10 minutes until the peaches are soft but not discolored.
Remove the whole spices. Reserve the liquid in the pan, transfer the peaches to a food processor or blender and puree the fruit with the sugar until smooth. Add the puree back to the liquid in the pan, whisk to combine well, and let it cool for half an hour. Add the yogurt and whisk it in until well blended. Finally, gently stir in the wine, then transfer the soup to a sealable container and chill for several hours before serving. You can garnish it wish fresh raspberries and mint or basil leaves if you like. If you make too much, the soup freezes very well.
Cold Peach Raspberry Soup
6 ripe peaches
2 C. raspberry juice (or cran-raspberry if you can't find plain raspberry)
1 C water
1 cinnamon stick
8 cloves
1/8 tsp nutmeg or mace
1 stem (2-3 leaves)fresh basil
1/8 tsp cayenne pepper
1/4 tsp salt
1/2 C sugar
1 C plain or vanilla yogurt (reduce sugar a bit if you use vanilla)
1/2 C white wine (I used a vino verde which has a bit of sparkle and it really worked well)
Peel and seed the peaches. To peel more easily, cut an X in the bottom of the peach and drop it whole into a pot of boiling water for about three minutes. When you take it out, the skin will slip off easily from the cut end, but take care not to burn your fingers. Cut the peaches into quarters, combine peaches, juice, water and spices in a large pot. Bring to a boil, reduce heat to low, and simmer for 8-10 minutes until the peaches are soft but not discolored.
Remove the whole spices. Reserve the liquid in the pan, transfer the peaches to a food processor or blender and puree the fruit with the sugar until smooth. Add the puree back to the liquid in the pan, whisk to combine well, and let it cool for half an hour. Add the yogurt and whisk it in until well blended. Finally, gently stir in the wine, then transfer the soup to a sealable container and chill for several hours before serving. You can garnish it wish fresh raspberries and mint or basil leaves if you like. If you make too much, the soup freezes very well.
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