Chilled Peach Soup With Riesling Food

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 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.

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.

ROASTED PEACH SOUP

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.

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 AND NECTARINE SOUP

Steps:

• Puree fruit with 1/2 cup of the juice.
• Transfer to a large bowl.
• Stir in remaining 1-1/2 cups orange juice.
• Puree pineapple with 1/4 cup reserved juice and stir into fruit puree.
• Whisk in ginger, sour cream and enough of the remaining pineapple juice to thin the soup.
• Stir in confectioners' sugar if you want it sweeter.
• Chill several hours until very cold.
• Serve garnished with mint and reserved fruit slices.

CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT

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.

GOLDEN SUMMER PEACH GAZPACHO

Steps:

• Place the first 6 ingredients in a food processor; process until blended. Add lime juice, vinegar, marinade for chicken, salt and hot pepper sauce; process until smooth. If desired, stir in sugar., Refrigerate, covered, at least 4 hours. Top servings with additional chopped peaches, cucumber and tomatoes.

CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH VANILLA CREAM

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.