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.

Log in or registerto write something here or to contact authors.