Chilled Peach Soup With Fresh Goat Cheese Recipes

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CHILLED PEACH SOUP



Chilled Peach Soup image

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

1 cup dry white wine
1 cup peach schnapps
½ cup sugar
1 teaspoon chopped fresh mint leaves
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups half-and-half cream
10 fresh peaches, sliced

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

CHILLED PEACH SOUP WITH FRESH GOAT CHEESE



CHILLED PEACH SOUP WITH FRESH GOAT CHEESE image

Categories     Soup/Stew     Fruit

Yield 4

Number Of Ingredients 13

3 cups sliced peeled peaches (about 4 peaches)
1/4 cup finely diced peeled seedless cucumber, plus thin slices for garnish
1/4 cup finely diced yellow bell pepper, plus thin slices for garnish
1/4 cup diced dried apricots
2 tablespoons honey
3 tablespoons crumbled fresh goat cheese, plus more for garnish
1/4 cup white balsamic vinegar, plus more for seasoning
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
1 large garlic clove
2 cups diced baguette (1/2 inch)
Basil leaves, for garnish
Freshly ground black pepper

Steps:

  • In a bowl, toss peaches, diced cucumber, yellow pepper and apricots. Add honey, 3 tablespoons of goat cheese, 1/4 cup of balsamic vinegar and 2 tablespoons olive oil. Stir in 1-1/2 teaspoons of salt. Add garlic. Cover and refrigerate overnight. Discard garlic. Transfer the contents of the bowl to a blender and puree. Add 1/4 cup of water and puree until very smooth and creamy; add more water if soup seems too thick. Season with salt and vinegar. Refrigerate soup until very cold, about 1 hour. Meanwhile, in a medium skillet, heat remaining 1/4 cup of olive oil. Add diced bread and cook over moderate heat, stirring, until golden and crisp, about 2 minutes. With slotted spoon, transfer croutons to paper towels and season with salt. Pour peach soup into shallow bowls and garnish with sliced cucumber, sliced bell pepper, goat cheese, croutons and basil. Drizzle lightly with olive oil, season with black pepper and serve

CHILLED PEACH SOUP



Chilled Peach Soup image

Here's a peachy way to begin a lady's luncheon or brunch. This refreshing soup shared by Lane McLoud of Perry, Georgia stars her home state's premier fruit crop. The toasted almonds on top are a nice complement to the sweet-tart flavor. "A serving of this fruit soup is surprisingly filling," she writes.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

3 cups chopped peeled fresh peaches
1 cup (8 ounces) fat-free plain yogurt
1 teaspoon lemon juice
1/8 to 1/4 teaspoon almond extract
6 tablespoons sliced almonds, toasted
Fresh mint, optional

Steps:

  • In a blender or food processor, combine the peaches, yogurt, lemon juice and extract; cover and process until smooth. Refrigerate until chilled. Serve with almonds and mint if desired.

Nutrition Facts : Calories 158 calories, Fat 7g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 35mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

COLD PEACH SOUP



Cold Peach Soup image

This is the perfect starter for a summertime main-dish salad. Originally from the R.S.V.P. Letters to the Editor in a july 1983 Bon Apetite. The recipe is from The Greenbriar in White Sulphur Springs, West Virginia.

Provided by Leslie in Texas

Categories     Fruit

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 lbs fresh peaches, peeled, pitted and sliced
2 cups sour cream
1 cup fresh orange juice
1 cup pineapple juice
1/2 cup dry sherry
1 tablespoon fresh lemon juice
sugar (optional)

Steps:

  • Puree peaches in food processor until smooth.
  • Add remaining ingredients except sugar (in batches, if necessary) and blend well.
  • Pass soup through a fine strainer.
  • Add sugar to taste.
  • Chill for several hours to allow flavors to blend well.
  • Serve chilled.

FRESH PEACHES WITH GOAT CHEESE



Fresh Peaches With Goat Cheese image

Make and share this Fresh Peaches With Goat Cheese recipe from Food.com.

Provided by spicyperspective

Categories     Fruit

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 -6 peaches, pitted and cut into bite-size pieces
1 tablespoon honey
4 -6 basil leaves, thinly sliced
1/2 cup lemon goat cheese (or plain chevre with a little lemon zest)
1 pinch salt

Steps:

  • Place the peaches in a bowl and coat with honey. Sprinkle with salt. Then gently fold in basil and chevre.

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