Chilled Peach Soup - Boscobel Cottage
SERVES: 10-12

Fruit is often used to create a wonderful sauce or soup. Of all the chilled soups using fruit as a main ingredient, this peach soup is my favorite. You may wish to ask your market supplier to give you a call when peaches are plentiful and the price a bit cheaper.


  • 6 cups peaches, peeled and diced or 2 (14-oz) cans sliced peaches reserve half of the syrup
  • 2 tbsps Triple Sec
  • 2 tbsps lemon juice
  • 2 tbsps almond extract or Frangelico
  • ½ tsp salt
  • 2 cups sour cream or yogurt

In the bowl of a food processor, combine peaches, Triple Sec, lemon juice, almond extract and salt. Blend on high speed until pureed and very smooth. Add sour cream or yogurt and continue to puree until well blended. Taste the soup and if a slightly sweeter taste is desired, you may wish to add a bit of Louisiana cane syrup, honey or sugar. Remove from processor and place in a bowl or crock pitcher, cover and refrigerate. Allow to chill completely and serve in punch cups, demitasse or small soup bowls. For added texture, you may wish to garnish each cup with a teaspoon of finely chopped fresh peaches.

Often people have questions about serving soup. When asked how much soup should be served in a bowl or cup, I say it depends on whether it's a starter or an entree. As a starter, the soup should never exceed 2/3 volume of the cup. As an entree, a terrine or pot of soup should be placed in the center of the table, welcoming guests to have more. The more complex the soup, the simpler the garnish. A sprig of mint will often do the job, while at other times a seafood or vegetable garnish will be needed. You decide!

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