Peach and Yogurt Soup

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.

Ingredients:

  • 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

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).