Chilled Fresh Peach Yogurt Soup

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 0% Greek yogurt
1/2 cup Rose or Riesling 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 of choice. 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.


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