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Friday, July 20, 2012

Chilled Fresh Peach Yogurt Soup

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This cold peach soup is so good that it needed a reappearance! The peaches are very good this year and will be so wonderful in this cold soup. Enjoy a second time around! Nestled in a bed of ice, this soup stays cold even in the hottest of days. To make the ice bed, I poured a small amount of water in a pan deep enough to hold the soup bowl. I froze that layer then positioned the bowl in place and filled the pan with enough water to about midway the bowl. When frozen, just pour the soup in the bowl and serve on a plate. For presentation purpose, I used a small soup bowl.

An easy, not too sweet, chilled soup for hot summer days, perfect for a light first course at lunchtime or as a refreshing conclusion to an outdoor meal. Fresh, ripe peaches are a must. To easily peel peaches, fill a large pot about three-fourths full with water and bring to a boil over high heat. Rinse peaches and with a sharp knife, cut an X in the bottom of the peach. This will facilitate peeling process. Place peaches three or four at a time into the boiling water and leave for about 30 seconds. Remove to a large bowl of ice water and let cool completely, then remove the peel.
Peach Yogurt Soup

2 lbs ripe peaches, peeled
2 cups peach nectar (Looza is a good brand)
2 tablespoons Meyer lemon simple syrup
1 1/2 cups 2% Greek yogurt
1/2 cup Rose wine
1/8 teaspoon ground ginger

Fresh blueberries and fresh mint leaves for garnish
Place the 2 cups of peach nectar in a small saucepan, bring to a boil. Over medium heat,reduce the nectar by half, about 20 minutes. Cool completely, then chill until ready to use.

Cut the peeled peaches in half and remove pits. Chop into small cubes. Reserve 1/2 cup for garnish,cover and refrigerate. With remaining cubes, puree in a food processor until smooth. Pour the puree into a bowl and stir in the reduced peach nectar, yogurt, lemon simple syrup, ginger and the wine  Blend well. Cover and chill at least 4 hours.

To serve, ladle soup in bowls and garnish with reserved peaches, blueberries and mint leaves. Makes 4 servings. Recipe adapted from Williams Sonoma-Soups

A Scattering of Peaches

The Soup Kitchen, The Soup Kitchen Badge
 This is my entry in Summer Soups-The Soup Kitchen Blogger Event created and hosted by Deb of The Spanish Wok.


This is also my entry to Black and White Wednesday #42 hosted by Roma of Roma's Space. Check out these fine sites for more information.

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7 comments:

Teanna said...

That is a PERFECT summer soup! I am in love with peaches, so I'll definitely have to try this one out!

scotbrit said...

That looks wonderful on the ice.

Lynnylu said...

Thanks, Teanna and Scotbrit.

Amanda said...

Hi Lynnylu! I am doing a post on Friday on a blog I work for (about peaches). I'm linking to a bunch of different blog posts and will be including yours as well. You can see it on this blog http://oldtips.blogspot.com/ and will publish on Friday morning. :)

Roma said...

Nice hazy effect around the scattered peaches. Thanks for participating in the BWW event.

Debs @ The Spanish Wok said...

Hi Lynne,

Fabulous soup recipe. Thanks for submitting it to The Soup Kitchen Event. Roundup will be published in next day or so.

Simona said...

Very interesting soup and lovely, lovely photo of the peaches.

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