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Cool peachy soup for hot days

June 17, 2011|Scott Anderson | Culinary Passion

Here is another fun summer recipe that will certainly cool off the most discerning of palates. My wife is not one for fancy soup —  even chilled soup  — but she loves peaches, so this will certainly be a recipe I make again and bring some home for her to try.

I'd suggest when possible using fresh peaches that you freeze yourself, but bagged peaches from the grocery store work well in a pinch. You can try substituting watermelon, cantaloupe or nectarines for a different flavor profile.

If you can't find orange blossom honey then substitute your favorite brand, but stay away from heavy floral aroma honeys. They tend to add too much floral undertones to the soup.

— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Cold peach soup

1 pound peaches (frozen, thawed)

1/2 cup pineapple juice

1/3 cup orange juice

1 tablespooons orange blossom honey

1/3-cup Greek yogurt

1/3-cup half-and-half

1/4 cup Gewurztraminer wine

2 teaspoon lemon juice

1/8 teaspoon ground cinnamon

Black pepper (freshly cracked)

Put peaches in small batches in blender, reserving about 1 cup. Blend until smooth and pour into a large stainless steel bowl.

Add remaining ingredients into blender in batches and blend until pureed. Remove from blender and add to peaches.

Dice remaining peaches, and stir into soup, then chill until time of service.

Top with a turn of fresh cracked black pepper.

Makes 10 portions.

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