Chilled Peach Soup

Preparation info

  • Difficulty

    Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 1.5 kg / 3 lb 4.91 oz peaches, very ripe
  • 723 g / 1 lb 9.5 oz peach purée
  • 25 g / .88 oz lemon juice
  • 3 g / .11 oz salt
  • 100 g / 3.53 oz Riesling

Method

  1. Score the peaches on the top and bottom with an X. Blanch them in boiling water and, once the skins start to peel off, transfer them to an ice bath.
  2. Once cooled completely, remove the skins and pits. Blend with the purée, lemon juice, and salt. Pass through a fine-mesh strainer.
  3. Combine 750 g / 1 lb 10.46 oz of the purée with the wine and reserve cold.