This image courtesy of Joseph DeLeo
If I take this to the beach in a big thermos, my kids are happy. It tides them over between lunch and dinner, or can even be served as part of lunch. Beyond this, it’s so simple to make and so refreshing, it can be a breakfast treat or a dessert, served with a scoop of sorbet.
NotesCall the kids:
• Dice the peaches with a blunt knife
• Measure the cranberry juice, peach nectar, and water
• Hull and halve the strawberries with a blunt knife
Use your judgement:
• Puree the soup
Serves8 to 10
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseappetizer, dessert, snack
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegetarian
Mealbreakfast, dinner, kid snack, lunch, snack
Taste and Texturefruity, sweet
Type of Dishcold soup, soup
- 2½ to 3 pounds ripe peaches (about 6 peaches) pitted and cut into large dice
- 2½ cups cranberry juice
- 2 cups peach nectar
- 1 cup water
- 8 large strawberries, hulled and halved
- Zest and juice of 1 lime
- 2 tablespoons honey
- 1 cinnamon stick
In a heavy saucepan, combine the peaches, cranberry juice, peach nectar, water, strawberries, lime zest and juice, honey, and cinnamon stick and bring to a boil over medium-high heat. Reduce the heat and simmer for 30 minutes, or until the peaches are soft and mushy.
Remove from the heat. Working in batches, puree the soup in a blender until smooth. Set aside to cool. Cover and chill for at least 4 hours before serving.
2006 Debra Ponzek
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