CHILLED PEACH SOUP
So tasty that people were actually scraping their bowls!
Provided by JDVMD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g
CHILLED PEACH SOUP WITH RIESLING
Make and share this Chilled Peach Soup With Riesling recipe from Food.com.
Provided by swissms
Categories Fruit
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
CHILLED PEACH SOUP
Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 158 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CHILLED PEACH AND NECTARINE SOUP
Originally this recipe, which came from a Gourmet magazine, called for peaches. Because I had not purchased enough peaches I substituted nectarines and since then that is the way I make it. Very refreshing in the summer and even men (who normally do not like cold soup) seem to enjoy it.
Provided by waynejohn1234
Categories Low Protein
Time 30m
Yield 7 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 198.6, Fat 7.6, SaturatedFat 4.3, Cholesterol 14.5, Sodium 18.8, Carbohydrate 32.4, Fiber 3.1, Sugar 25.2, Protein 3.4
CHILLED HONEY-ROASTED PEACH AND CARDAMOM SOUP WITH VANILLA CREAM
Categories Soup/Stew Food Processor Dairy Fruit Dessert Roast Peach Vanilla Summer Chill Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
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.
CHILLED CANTALOUPE PEACH SOUP WITH GINGER & MINT
Make and share this Chilled Cantaloupe Peach Soup with Ginger & Mint recipe from Food.com.
Provided by Dusty Gold
Categories Lime
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 206, Fat 2.2, SaturatedFat 1, Cholesterol 4, Sodium 92, Carbohydrate 48.3, Fiber 5, Sugar 43.2, Protein 3.9
CHILLED CREAMY PEACH YOGURT SOUP
A deliciously fruity soup to cool you down on a hot Summer day! From the cookbook Soup Makes the Meal.
Provided by Kree6528
Categories Fruit
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 232.1, Fat 2.5, SaturatedFat 1.3, Cholesterol 8, Sodium 29.5, Carbohydrate 52.3, Fiber 2.9, Sugar 49.4, Protein 3.9
COLD PEACH SOUP
This is the perfect starter for a summertime main-dish salad. Originally from the R.S.V.P. Letters to the Editor in a july 1983 Bon Apetite. The recipe is from The Greenbriar in White Sulphur Springs, West Virginia.
Provided by Leslie in Texas
Categories Fruit
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
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.
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CHILLED PEACH SOUP WITH FRESH GOAT CHEESE - FOOD & WINE
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5/5 (3)Category Cold SoupServings 4Total Time 1 hr 20 mins
- In a bowl, toss the peaches, diced cucumber, yellow pepper and apricots. Add the honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons of the olive oil. Stir in 1 1/2 teaspoons of salt. Add the garlic. Cover and refrigerate overnight.
- Discard the garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy; add more water if the soup seems too thick. Season with salt and vinegar. Refrigerate the soup until very cold, about 1 hour.
- Meanwhile, in a medium skillet, heat the remaining 1/4 cup of olive oil. Add the diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. Using a slotted spoon, transfer the croutons to paper towels and season with salt.
- Pour the peach soup into shallow bowls and garnish with the sliced cucumber, sliced bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve.
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