Ginger Peach Soup

Preparation info
  • Makes 4 cups 1 l ) ;

    4

    first-course or dessert servings
    • Difficulty

      Easy

Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

If the peaches are really ripe, the skin can be peeled off using a sharp paring knife. If they are slightly less ripe, cut a small cross in the bottom of each peach, blanch them in boiling water for 20 seconds, remove with a slotted spoon, and plunge into a bowl of ice water. The skins will slip right off.

Ingredients

  • pounds (675 g) peaches
  • 2 tablespoons plus 1

Method

Peel and pit the peaches, rubbing them with 2 tablespoons lemon juice as needed to prevent discoloration. In a food processor, purée the peaches.

Scrape the peach purée into a medium bowl. Stir in the remaining ingredients. Refrigerate until cold.

Pour into bowls and top each serving