Chilled Peach Basil Soup Recipes
CHILLED PEACH BASIL SOUP
Steps:
- Using ripe (gushy) peaches will make a velvet smooth puree. Underripe peaches won't give a smooth texture. Blanch or peel fresh peaches (with a paring knife) then pit and cut into quarters. Add fresh, frozen or canned peaches to a blender and swirl until smooth.
- Add sliced carrots to a small saucepan and cover with 1 cup water. Boil over high heat until a knife slides easily into the center, about 5-7 minutes. Remove from heat and let stand in water until cooled.
- Add cooled carrots and 1/2 cup cooking liquid to a blender and puree until smooth. Then add the peach puree and pulse until incorporated. Now add the lime juice, yogurt, half and half (optional), basil and clove. Blend until mixed. Taste and adjust until dreamy.
- Chill soup in the refrigerator for at least one hour. Ladle, garnish with a chiffonade basil or a sprinkle of clove and enjoy!
Nutrition Facts : Calories 55 kcal, Carbohydrate 8 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 28 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHILLED PEACH SOUP
So tasty that people were actually scraping their bowls!
Provided by JDVMD
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
- Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.
Nutrition Facts : Calories 232.3 calories, Carbohydrate 29.4 g, Cholesterol 17.9 mg, Fat 5.7 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 3.5 g, Sodium 26.6 mg, Sugar 26 g
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