Cold Peach Soup Recipe Easy Recipes

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.

PEACH SOUP

Steps:

• In a large pot, place the peaches, vanilla bean, and bouquet garni (cinnamon, star anise, peels and lemon balm). Add the citrus juices, spring water, and cranberry juice and bring to a boil.
• Simmer 10 minutes. Remove vanilla bean, star anise, cinnamon, and lemon balm and puree. Add the champagne then season with simple syrup, to taste. Chill for 1 hour before serving.
• In a small saucepan, over medium heat, stir until sugar is completely dissolved. Remove from heat and cool. Pour into a clean bottle and store in refrigerator.;
• At least 3 hours and up to 7 days before serving, remove the grapes from their stems and place in the freezer. When ready to serve, whisk the egg whites with the lemon juice in a large bowl until frothy. Put the sugar in another bowl.
• Drop the grapes into the bowl of egg whites, then pour the contents of the bowl through a strainer to drain the liquid. Dump the grapes onto a paper towel and roll them around until most of the excess egg white has been absorbed. Working in batches, add the grapes to the sugar and shake them around to coat. Shake off any excess. Transfer to serving glasses and serve immediately.

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.

SUMMER COLD PEACH SOUP

Steps:

• Pour a small amount of diet 7-up over sliced peaches and toss to coat. Take a slotted spoon, remove and reserve 2 cups of peaches. Again, use the slotted spoon to place the remainer in a blender or food processor. Puree. Place all peaches in the refrigerator to chill.
• In a medium saucepan, add the 1.5 cups cold water, sugar, cloves, and cinnamon sticks. Bring to a boil.
• Reduce heat; cover and simmer for 8 minutes.
• While spice mixture is simmering, combine the cornstarch with the 1/2 cup water. Stir well to completely dissolve cornstarch; set aside.
• After the spices have simmered 8 minutes, stir in the dissolved cornstarch. Bring to a second boil, stirring constantly. Then remove from the heat.
• Stir in the white wine. Remove cloves and cinnamon sticks.
• Add food coloring and stir. Refrigerate.
• When ready to serve, add all peaches and gently stir to blend together the liquid and the fruit.
• Garnish the chilled soup/ peach mixture with berries and a sprig of mint.
• Enjoy!

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.

PEACH SOUP

Steps:

• Add all the ingredients to the container of an electric blender.
• Process until smooth.
• Chill for 2-3 hours before serving.