Chilled Peach and Nectarine Soup
"Originally this recipe, which came from a Gourmet magazine, called for peaches. Because I had not purchased enough peaches I substituted nectarines and since then that is the way I make it. Very refreshing in the summer and even men (who normally do not like cold soup) seem to enjoy it."
photo by Meggly
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
7 cups
ingredients
- 5 peaches, peeled, pitted and sliced
- 5 nectarines, peeled, pitted and sliced
- 473.18 ml fresh orange juice
- 177.44 ml pineapple chunk, canned and drained
- 118.29 ml pineapple juice, that was drained from the can
- 4.92 ml ground ginger (or equivalent in fresh)
- 236.59 ml sour cream
- mint sprig (to garnish)
directions
- Puree fruit with 1/2 cup of the juice.
- Transfer to a large bowl.
- Stir in remaining 1-1/2 cups orange juice.
- Puree pineapple with 1/4 cup reserved juice and stir into fruit puree.
- Whisk in ginger, sour cream and enough of the remaining pineapple juice to thin the soup.
- Stir in confectioners' sugar if you want it sweeter.
- Chill several hours until very cold.
- Serve garnished with mint and reserved fruit slices.
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Reviews
-
This is really delicious. It is more like a smoothie, but it tasted fantastic and is easy to make. We even tried it with Greek yogurt replacing the sour cream and it was still tasty! I would definitely recommend this to anyone. It is an excellent way to get some extra fruits in during summer too!
RECIPE SUBMITTED BY
This is a wonderful site. Must say this before I start. I was born in Northern Ireland and came to Canada in 1956. I started baking at a very early age and my mother was always supportive (even tho she probably did not have time). By the time I was 12 I was competing in local fairs and won quite a few ribbons. Later in my teens I added cooking (French style) to my hobbies and still prefer this style of cooking. Now we spend 6 months of the year in Southern Portugal and have learned a lot about the Portuguese cuisine. Do prefer the Norhern Portugal type of cooking, but they have the most wonderful bread in the world. I have one daughter who trained as a French chef and worked in that field for several years. Since then she has gone on to other things.
<br>I don't have a favorite cookbook because I have too many to choose from. Since having the internet at my fingertips I have certainly expanded my recipe collections. I do take pride in serving good meals even for just the 2 of us. Luckily I have a husband who is a great taster and willing to try just about anything.
<br>My pet peeve is to be served food on a cold plate in a restaurant. This is an absolute no-no as far as my husband and I are concerned.
