This delightful little dish is perfect for whetting the appetite before a
lazy summer lunch or to serve as a
dessert after supper. I picked this recipe up from a friend in
Pasadena, California.
Cold Peach Soup
Makes 4 cups
Put all of the ingredients into a
blender or
food processor and purée. Pour the resulting mixture into a medium sauce pan.
Bring the soup to a slow boil, then lower the heat until it is just simmering. Stir constantly for about eight minutes, until the soup becomes a bit more clear and thickens.
Take the soup off the heat, and chill well. Serve in
frosted glasses or bowls, and garnish with mint leaves.