Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Cliff Wright is a chef and cookbook author specializing in traditional Mediterranean food. Cold soups can go way beyond Gazpacho and Vichyssoise. Cliff likes to use fruit as the base for some of his summer soups, including watermelon, apples and peaches. He first shared this recipe for Chilled Peach Soup on July 18, 2009.
Keep reading for the full recipe…
Chilled Peach Soup
4 large ripe peaches
2 cups dry white wine
1/2 cup water
1 cinnamon stick
Crème fraîche for garnish (optional)
6 large fresh mint leaves, cut into fine ribbon confetti with scissors
1. Bring a pot of water to a boil over high heat, then add the peaches and boil until their skins loosen in 1 minute. Remove and peel off the skins and remove the pits. Cut up the peaches.
2. Place the peeled peaches in a blender with 1 cup of the wine and blend until smooth. Transfer to a saucepan with the remaining cup of wine, the water, cinnamon, and cloves. Bring to a near boil over high heat, stirring almost constantly, then reduce the heat to low and simmer, stirring, for 10 minutes. Remove and discard the cinnamon and cloves and chill the soup in the refrigerator for at least 4 hours before serving. Serve garnished with a small dollop of crème fraîche, if using, and the confetti of mint.