Peach and Yogurt Soup
- 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
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.