Chilled Peach Soup

Soup Recipe #4

Peaches are still in season, so there’s time to make this delicious soup which has been a favorite of mine for years.  I think the cinnamon croutons are what makes it really special.   It could be used as a starter, a light lunch or as dessert.  (This recipe came from my friend Greg who also loves to cook and collect recipes. He found it in a 1983 Bon Appetit magazine.) The original called for sherry, which I don’t like, so I always substitute champagne or Prosecco or even Asti.  Then drink the rest with the soup, of course!!


Chilled Peach Soup with Cinnamon-sugar Croutons


5 large ripe peaches peeled and quartered (1 1/2 lb)
1 cup orange juice
1 cup pineapple juice
2 cups sour cream
1 Tbsp. fresh lemon juice
1/2 cup champagne or prosecco (original recipe called for sherry)
Peach slices for garnish

Directions:  Puree peaches in processor and mix in sour cream and juices and blend.  Add liquor, then  sugar to taste.  Chill well. Garnish with peach slices and cinnamon croutons.

Cinnamon croutons:  Dip cubed French bread in melted butter, then roll in 3 Tbsp sugar and 1/2 tsp cinnamon.  Bake at 325 degrees until crisp and lightly browned.

(I cut the recipe in half for the two of us)

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