Peach and Yogurt Soup Recipe
Any variety of peach or nectarine works for this soup. To peel fuzzy peaches with ease, blanch them first. Fill a large saucepan three-fourths full of water and bring it to a boil. Using a sharp knife, score an X in the blossom end of each peach. Immerse 2 or 3 peaches in the boiling water and leave for 15 to 30 seconds, just until the skin begins to wrinkle. Using tongs or a slotted spoon, transfer the peaches to a large bowl of ice water to cool completely, then peel away the skins. Repeat until all the peaches are peeled.
Ingredients
2 lb. ripe peaches, peeled
1 1/2 cups peach yogurt
2 Tbs. tawny port
1/3 cup Johannisberg Riesling
1/4 tsp. ground ginger
Pinch of freshly grated nutmeg
Fresh mint leaves for garnish
Directions
Cut the peeled peaches in half and remove the pits. Cut the peaches into small cubes. Cover and refrigerate 1/4 cup of the cubed peaches for garnish.
In a food processor, puree the remaining cubed peaches until smooth.
Pour the peach puree into a bowl and stir in the yogurt, port, Riesling, ginger and nutmeg. Whisk to blend well. Cover and refrigerate until well chilled, at least 4 hours.
Ladle the soup into chilled bowls and garnish with the reserved cubed peaches and mint leaves. Serve immediately. Serves 4.
Serving Tip: This soup is particularly good as a first course for a light outdoor luncheon. You could also serve it as a refreshing finale to a warm-weather dinner.
In a food processor, puree the remaining cubed peaches until smooth.
Pour the peach puree into a bowl and stir in the yogurt, port, Riesling, ginger and nutmeg. Whisk to blend well. Cover and refrigerate until well chilled, at least 4 hours.
Ladle the soup into chilled bowls and garnish with the reserved cubed peaches and mint leaves. Serve immediately. Serves 4.
Serving Tip: This soup is particularly good as a first course for a light outdoor luncheon. You could also serve it as a refreshing finale to a warm-weather dinner.
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