Roasted Peach Soup with Berries

Cold fruit soups are an excellent way of eating fruit in a healthy way. It is important that you use ripe fruit, for both flavor and texture.

Roasted Peach Soup with Berries

serves 4

Sauce:

1 pint strawberries or raspberries

2 tbsp. sugar

1 tbsp. lemon juice

Soup:

6 large ripe peaches with skin on

½ cup/1 dl or more Riesling wine, or other white wine

Garnish: assorted fruits (such as raspberries, peach slices, blueberries, blackberries

Preheat oven to 375°F/190°C.

To make sauce, place strawberries/raspberries, sugar and lemon in a blender or food processor and purée. Strain into a bowl and chill.

To make soup, Cut a small “x” in the top of each peach and place on a baking pan. Bake 20 to 25 minutes or until soft. Remove and let cool. Peel peaches and remove pits. Transfer to a blender or food processor and purée with Riesling enough to make thin. Chill.

To serve, ladle the chilled soup into bowls. Drizzle some of the sauce over the top of the soup and garnish with fruit.

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