Chilled Peach Soup

If I had to pick my top 5 recipes of all times, this would definitely be included in that category. And when I introduce this soup to some, it's met with a "Wha...??" I have to admit, when I was served this in a restaurant years ago, I was somewhat skeptical of it. But as soon as I tasted it, I knew it needed to be recreated in my own kitchen.

It's the perfect blend of everything - sweet, a touch of tang from the wine, and touched off with freshly-cracked black pepper. And while you might think the combination of everything in it might be a touch odd, I promise you'll love the flavors of it.

This recipe is perfect for summer breakfasts and brunches, and also is a lovely appetizer for a light summer meal.



Chilled Peach Soup
1 (16oz) bag frozen peach slices, thawed
3/4 c pineapple juice
1/2 c orange juice
1 tbsp lemon juice
1/4 c white wine
3 tbsp sugar
1/2 c sour cream (or yogurt)
1/2 c half and half (or soymilk)
1/4 tsp cinnamon
A few shakes of nutmeg
freshly cracked pepper

Thaw peaches, and reserve 1/4 c. Place the rest of the peaches and the ingredients in a blender. Blend well until pureed. Dice remaining peaches and stir into soup. Chill for a few hours. Serve in bowls, and top with freshly cracked pepper.