Peach and Yogurt Soup
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Prep Time: 15 minutes
Cook Time: 0 minutes
Any variety of peach or nectarine works for this soup. To peel fuzzy peaches with ease, blanch them first. Fill a large saucepan three-fourths full of water and bring it to a boil. Using a sharp knife, score an X in the blossom end of each peach. Immerse 2 or 3 peaches in the boiling water and leave for 15 to 30 seconds, just until the skin begins to wrinkle. Using tongs or a slotted spoon, transfer the peaches to a large bowl of ice water to cool completely, then peel away the skins. Repeat until all the peaches are peeled.
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- 2 lb. ripe peaches, peeled
- 1 1⁄2 cups peach yogurt
- 2 Tbs. tawny port
- 1⁄3 cup Johannisberg Riesling
- 1⁄4 tsp. ground ginger
- Pinch of freshly grated nutmeg
- Fresh mint leaves for garnish
Wine PairingThis pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.
Directions:Cut the peeled peaches in half and remove the pits. Cut the peaches into small cubes. Cover and refrigerate 1/4 cup of the cubed peaches for garnish.
In a food processor, puree the remaining cubed peaches until smooth.
Pour the peach puree into a bowl and stir in the yogurt, port, Riesling, ginger and nutmeg. Whisk to blend well. Cover and refrigerate until well chilled, at least 4 hours.
Ladle the soup into chilled bowls and garnish with the reserved cubed peaches and mint leaves. Serve immediately. Serves 4.
Serving Tip: This soup is particularly good as a first course for a light outdoor luncheon. You could also serve it as a refreshing finale to a warm-weather dinner.
Adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001).