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Chilled Peach Soup with Labneh

Sue Lau
Prep Time 20 mins
Cook Time 1 min
Course Soup
Cuisine American
Servings 5 half cup servings

Equipment

  • Blender or food processor

Ingredients
  

  • 4 medium ripe cling-free peaches
  • 1 tablespoon lemon juice
  • 1/4 cup white zinfandel wine
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons aji amarillo paste
  • 1-1/2 teaspoons ground coriander
  • 1/4 teaspoon salt
  • 1 cup labneh
  • additional olive oil for drizzle garnish

Instructions
 

  • Peel and slice peaches:
  • Cut a shallow "x" on the bottom of each peach then dip into boiling water for one minute.
  • Remove and place in ice water to shock and stop cooking.
  • When cooled, peel off the skin, use a knife to cut out wedges.
  • Puree with the lemon juice.
  • Add remaining ingredients and puree again until smooth.
  • Chill before serving.
  • Drizzle with a little olive oil before serving if desired.

Notes

From the kitchen of palatablepastime.com
Keyword chilled soup