Chilled Creamy Peach Yogurt Soup Food

CHILLED PEACH SOUP

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.

PEACH YOGURT SOUP

Steps:

• Thaw peaches, if frozen. Do not drain. Place peach slices,peach or apricot nectar,lemon juice,and cinnamon in a blender or food processor.
• Cover and process until smooth.
• If desired, reseve 2 tablespoons of the yogurt for garnish.
• In a large mixing bowl stir a little of the peach mixture into the remaining yogurt, stirring until smooth.
• Stir in the remaining peach mixture.
• Cover and chill for 2 to 24 hours.
• If desired, garnish with the reserved yogurt, mint sprigs and raspberries.

CHILLED PEACH SOUP

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.

CHILLED CREAMY PEACH YOGURT SOUP

Steps:

• Cut the peaches into large chunks over the bowl of a food processor, discarding the pits.
• Add the sugar and lemon juice and process into a smooth puree.
• Pour the puree into a med-sized bowl.
• Whisk in the vanilla and yogurt.
• Stir in 1 cup of the lemonade.
• Cover in plastic wrap and refrigerate for at least 4 hours.
• Chill the bowls you plan to serve this in.
• Just before serving, check the consistency.
• If it seems to need some thinning (it shouldn't be very thick), stir in enough of the remaining 1 cup of lemonade to achieve the correct texture.
• Serve in the chilled bowls, garnishing with lemon thyme or mint, if desired.

COLD PEACH SOUP

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.

CHILLED PEACH SOUP WITH RIESLING

Steps:

• In a large saucepan, combine the Riesling, cloves, cinnamon stick, bay leaves, and brown sugar.
• Bring to a boil. Add the peaches, reduce heat and let simmer for 20 minutes.
• Add the orange and lemon slices. Continue cooking for 5 minutes.
• Remove the cloves, cinnamon stick, bay leaves, orange and lemon slices from the soup.
• Puree the soup in a blender or food processor (in small batches). Strain.
• Chill in the refrigerator.
• When the soup is chilled, add the cream and lemon juice.

PRETTY PEACH SOUP

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.

PEACH SOUP

Steps:

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