Chilled Summer Peach Soup
Recommended Wine: Riseling
Alternate Wine: Gewurztraminer
6 large, ripe peaches 1 tablespoon chopped fresh chives
1 tablespoon honey ½ teaspoon minced orange zest
1 cup yogurt 1 teaspoon five-spice powder or curry powder
½ cup peach nectar Garnish: mint sprigs, plain yogurt, raspberries
1/8 cup Riesling
1 tablespoon mince crystallized ginger
1 tablespoon chopped fresh mint
Place peaches in boiling water for 2 minutes. Remove and place in an ice-water bath. Gently pull off skin. (I used frozen peaches)
Halve and pit peaches.
In a food processor or blender puree peaches, honey, yogurt, nectar, wine, crystallized ginger, mint, chives, orange zest, and five-spice powder.
Refrigerate, covered, for at least 2 hours. Adjust sweetness level, adding a little more yogurt to make sure that the soup is not so sweet that it will overpower the wine. Ladle into soup bowls. Garnish with mint sprigs, a small dollop of yogurt, and 4 raspberries per bowl placed carefully on top of yogurt.
Note: Five-spice powder is a combination of cinnamon, star anise, fennel, cloves and Szechwan pepper and is found in the Asian grocery section of most markets.
Severs 6 as an Appetizer