Recipes

Red Berry And Peach Soups

Tags: Soup, Let's Dish
  • Servings: 6-8
  • Provided by:

    Ingredients Print Recipe

  • 1 1/4 lbs. strawberries
  • 3 1/2 pints raspberries
  • 1 1/2 c. Italian Moscato wine (half of a 750ml bottle)
  • 2 T. freshly squeezed lemon juice
  • 1/4 c. superfine sugar
  • 6 oz. soft silken tofu
  • 1/4 c. honey

Directions

Peach Soup

  • 2 1/2 lbs. ripe peaches, (weight before pits are removed)
  • 1 1/2 c. Italian Moscato wine (half of a 750ml bottle)
  • 1/4 c. freshly squeezed lemon juice
  • 1/4 c. superfine sugar
  • 6 oz. soft silken tofu
  • 1/4 c. honey
  • Zest of 1 orange
  • Fresh mint sprigs for garnish

1. Place all the ingredients for the red berry soup in a blender jar. Set the blender on puree and continue to blend until the soup is smooth. Taste and check for sweetness. You may need to add more sugar depending on how sweet your fruit is. Pour into a pitcher, cover and refrigerate until cold.

2. Peel peaches by putting them in boiling water for 30 seconds. Remove and run under cold water or place in ice water until cool. If the peels do not remove easily, repeat process.

3. Rinse out blender jar and then place all the ingredients for the peach soup in the blender and puree until smooth. Taste and check for sweetness. Pour into a pitcher, cover and refrigerate until cold.

4. When ready to serve, pour both soups simultaneously from opposite sides into a chilled bowl. Garnish with fresh mint springs.

Nutritional Analysis: Cal: 322, TFat: 2gm, Sat F: 0gm, Chol: 0mg, Sod: 10mg, TCho: 62gm, Fib: 11gm, Pro: 5gm

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