There is nothing better than the smell of ripe peaches bought from a farmer’s market on a summer afternoon. We decided to make a peach soup for an upcoming weekend barbeque. This is a fast, easy and delicious recipe that can be made three days in advance. The flavors only get better as the soup sits and it’s a refreshing way to start a dinner party.
2 pounds of peaches (around 8-10 peaches depending upon the size)
2 cups of grapefruit juice
1 small piece of ginger
1 cup of white wine
1 cup of sugar
Sprig of fresh basil or mint
To remove the skin from the peaches bring a pot of water to a boil and cut an X through the bottom of the peaches. Boil for at least three minutes or until the skin starts to peel back. Plunge in ice cold water to stop cooking. Take a small pearing knife and remove all the flesh.
Add the sugar and sliced ginger to the liquid you boiled the peaches in. Boil until you have reduced the liquid by 80% (this will take about 15-20 minutes). Allow to cool.
Roughly chop the peaches and place in a blender. Add the white wine, the grapefruit juice and the reduced peach liquid. Puree until smooth.
Place in the refrigerator until cool.
Serve with either a sprig of basil or mint.