Chilled Peach Soup
My kids started back to school Monday, but that doesn't mean I'm resigned to fall. You, too, can celebrate the last few breaths of summer with this chilled fruit soup, which whips up in minutes in a blender and tastes like liquid sunshine. Serve as an appetizer in cups or bowls, garnished with fragrant sprigs of mint. Or have some for breakfast -- my husband stirred his into a cup of plain yogurt.
If the peaches are very ripe, they'll peel easily with a knife; if not, blanch them first in boiling water. You can substitute freshly squeezed orange juice for the apple juice, if you like.
- 6 large ripe peaches
- 2 cups water
- 1 cup apple juice (or freshly squeezed orange juice)
- 1/4 cup honey
- Zest and juice of 1 lime
- Salt and pepper to taste
- Mint sprigs
Peel and pit peaches by bringing a medium pot of water to a boil. Cut a small "X" through the bottom of each peach, then drop them into the water to blanch for 20 seconds. Using a slotted spoon, transfer peaches to a bowl of ice water. When peaches are cooled, drain well then peel them, starting from the "X" at the bottom of each peach. Discard skin and pits and transfer peaches to a blender.
Add water, apple or orange juice, honey, lime zest and juice, salt and pepper and blend until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until well chilled, about 2 hours.
Pour soup into bowls, garnish with fresh mint sprigs and serve.
Serves 6 to 8.
-- Whole Foods Market