Summer Peach Soup

So, I bought some peaches at the store this week, it being almost summer and all, and I realized two things:
1. I couldn't possibly eat all of them
2. I didn't know what to do with them, because it's hard to make a crisp without an oven.

It dawned on me, A SOUP! I wanted to make watermelon soup recently, so why not peach soup. The results are light and tart, just what I wanted. WARNING: There is wine in this recipe that you don't cook off

These are your main ingredients. You may also want some salt, and a lemon.

Make sure your peaches are REALLY ripe. Under ripe peaches give NO flavor, they're just starchy. These were pretty ripe, but probably could have used another day or two. According to Ina Garten, there is only one way to tell if a peach is ripe: smell it. I live by that in my peach purchases.

The first thing we need to do is peel and slice the peaches. To do this, you will need a set up with a pot of boiling water and an ice bath.

Boil the peaches for TWO minutes, and then remove to the ice bath. Let them sit there for another two minutes. Reserve a cup of the hot water from the pot.

Now, run a paring knife along the loose skin of the peach until you can make a puncture. From there, you can just tear the skin off. See, by boiling the peaches, you loosened the bonds between the skin of the peach and the meat. You cooled them off so you could handle them.

Look, it's a naked peach. Now, cut the peach in half, remove the pit, and slice into wedges.

Now, we're ready to make soup. In the same pot pour back in the cup of water, and a cup and a quarter of white wine. Add in some cinnamon, a pinch of nutmeg, and a bit of clove. Oh yeah, and the sugar. I would also add in some lemon juice and lemon zest here. It will smell like you're making tea.

Bring to a boil over high heat, then add the peaches.

Return to a boil, then lower the heat and let simmer for 10 minutes. The peaches will be nice and tender and will have absorbed some of the liquid.

Using a slotted spoon, remove the peaches to a food processor or blender.

See, the water is a really ugly color, and we want the soup to be pretty, so strain off (we don't want the ugly spices) the liquid from the pot in a fine mesh strainer, and reserve about a quarter cup. Now, add that quarter cup and a quarter cup of white wine along with (really) a pinch of cayenne (or paprika would probably have been better) and a little bit of salt.

Now, let the mixture cool BEFORE blending. I put it in the fridge for about ten minute.

Then blend until smooth and pour into a bowl.

Put back in the fridge for an hour to let chill and enjoy! I suggest garnishing with mint, and some whipped cream, if you have it. (Whipped cream would be really good, it would add some decadence that this is missing)

It makes a nice lunch soup for the summer, or a light dessert. I promise, you'll really like it, just go light on the spices and let the peaches shine through. Oh yeah, I added a bit of butter before I blended, just to round out the flavor a bit, it's not a bad idea.

You can use this same process with any summer fruit. Peaches, strawberries (peaches AND strawberries), avocado would be nice (no need to add butter at the end, or boil the avocado). Cherries and strawberries together, probably not pears though. Watermelon, cantaloupe, pineapple. So many possibilities. Try one yourself.

Summer Peach Soup (Adapted from a recipe found here)
3 Peaches, peeled and sliced
1 cup water
1 1/2 cups white wine (something fruity)
1/2 tsp cinnamon
1/4 tsp clove (or 2 whole cloves)
1/8 tsp nutmeg
1/8 tsp cayenne pepper (or paprika)
1/4 tsp lemon zest
1 tbsp lemon juice
1 tbsp sugar
1/4 tsp salt
a pat of butter (optional)

1. Combine water, 1 1/4 cups of wine, cinnamon, clove, nutmeg, lemon and sugar in a pot. Put over high heat and bring to a boil.

2. Add peaches and return to a boil, then simmer for 10 minutes.

3. Remove peaches from the liquid and put in a blender or food processor along with the remaining white wine and a quarter cup of the strained cooking liquid. Add cayenne and salt.

4. Let cool for about ten minutes, then blend until smooth. Cool the results for an hour before eating. Garnish with mint and/or whipped cream for added yumminess.