Chilled Peach Soup with Raspberry Cream
Ingredients
- 4 fresh ripe peaches preferably from Chilton County or Georgia
- 6 oz peach yogurt [or use orange or vanilla]
- 1/3 cup 1/2 and 1/2 cream
- whipped cream
- fresh raspberries
Instructions
- Place peaches in a pot of boiling water for 1 minute. Remove and cool.
- Cut peaches in half and peel or slide skin off. Remove pits and cut peaches into chunks.
- Place peach chunks in blender or food processor. Add yogurt and cream.
- Puree. Chill soup 1-2 hours.
- To serve, divide soup between 4 small bowls or glasses.
- Top with a dollop of whipped cream and some fresh raspberries.
- Can also be served as a shooter in a shot glass or small glass.